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Radiatori With Chicken Livers

November 21, 2011

Admittedly a last minute ‘see what’s in the fridge’ solution. I bought chicken livers to make a creamy sauce with sage and pancetta, but in absence of cream, I came across this recipe, that I had to change a little.



Chicken livers

1 small shallot, chopped

1 clove garlic, chopped

ca 15g dried mushrooms, soaked for 20 minutes

1 tbsp tomato puree

1 glass white wine

truffle oil

fresh parsley, chopped

salt, pepper

served with radiatori pasta

Melt the butter in a frying pan, gently sweat the shallot, add the garlic.

Add the livers to the pan, turn up the heat, and fry for 3-4 minutes. Meanwhile boil the radiatori pasta. Stir in the drained mushrooms (keep the liquid), tomato puree and white wine. If the sauce gets to thick, add some of the mushroom liquid. Season with salt and pepper.

When the pasta is cooked, drain and add to the sauce, add chopped parsley and truffle oil. Serve with freshly grated parmesan.

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