I love offal and I’m a huge fan of Chicken Livers, which are very versatile. They make a wonderful warm salad (salade tiède) and the Spanish love ’em as a tapa.
I need to try this approach from Mark Hix, though, ‘cos it sort of echoes a chicken liver and pasta dish we loved in Spain. I tried Mr. Hix’s Sea Bass with Ras el Hanout which was an unmitigated disaster, the Ras el Hanout doing the Sea Bass absolutely no favours. This looks a lot more conventional and safe, though.
Planning
| serves: | 4 |
| preparation time: | 10 mins |
| cooking time: | 25 mins |
Ingredients
- 4 tbsp olive oil
- 2 banana shallots
- 2 garlic cloves, fInely chopped
- 400g chicken livers
- IOOml Marsala
- IOoml chicken stock
- 400g pappardelle
- 60g butter
- 2 tbsp parsley, chopped
- Parmesan, freshly grated, to serve
- Salt & pepper
Method
Clean and chop the chicken livers into rough 1 inch/2.5cm pieces
Heat the olive oil in a large, heavy frying pan and gently cook the shallot and garlic without colouring. Turn up the heat. Season the livers and add them to the pan, frying them over a high heat and stirring every so often until they begin to colour (a couple of minutes).
Tip the livers on to a chopping board and chop them finely with a large knife then return them to the pan along with the Marsala and stock. Cook on a high heat until the liquid has reduced by about half and the sauce has thickened a little. Taste and adjust the seasoning.
Meanwhile, cook the pappardelle in boiling salted water according to the packet instructions, until al dente, then drain.
Stir two-thirds of the sauce through the pasta, along with the butter and parsley. Transfer to warmed plates, then spoon over the rest of the sauce. Serve with some grated Parmesan.
Leave a Reply