Farfalle with chicken livers

Recipe from: 10/13/1999 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 500
    g
    farfalle (pasta bows), cooked al dente (tender to the bite)
  • 100
    g
    Parmesan cheese, finely grated
  • SAUCE
  • 500
    g
    chicken livers
  • 3
    sprigs tarragon or sage leaves
  • 60
    ml
    butter
  • 5
    ml
    olive oil
  • 200
    g
    baby leeks, washed well and sliced
  • 4
    cloves garlic, peeled
  • 200
    g
    white mushrooms, wiped clean and thickly sliced
  • 125
    ml
    white wine
  • 250
    ml
    cream
  • sea salt and milled pepper to taste
 

Method

 
1. SAUCE: Sauté washed livers and tarragon in half the butter and oil for 1 to 2 minutes on each side (centres of the livers should remain pink), remove from pan and set aside to cool. 2. Sauté leeks and garlic in remaining butter and oil in another frying pan until softened. Add mushrooms and sauté for 1 to 2 minutes. 3. Slice cooled livers, add to the pan of vegetables and add wine. Cook for a few minutes then add cream, salt and pepper to taste. 4. Toss the cooked and drained farfalle with Parmesan cheese. 5. Spoon creamy chicken liver sauce over the hot pasta and serve immediately.
 

Read more on: poultry
 

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