Devilled chicken livers

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 11
Servings 4


  • 1
    packet Italian pasta salad
  • 250
    chicken livers
  • 45
    olive oil
  • 1
    onion, finely chopped
  • 2
    garlic cloves, crushed
  • 2
    red chillies, seeded and sliced
  • 5
  • 205
    tomato purée
  • 60
    dry white wine
  • salt and freshly ground black pepper
  • 45
    chopped fresh parsley


1. Clean livers and dry on absorbent paper. Heat half of the oil and fry the livers in batches over a high heat to seal on the outside. Remove from pan and set aside. Continue frying until all the livers have been sealed, adding more oil to the pan if necessary. 2. Sauté onion and garlic in remaining oil, add the chilli and fry for a further 1 minute. 3. Add the lemon juice, sugar, tomato purée, wine and salad dressing powder. Simmer until sauce thickens. Add the browned livers and simmer for a further 5 minutes. Check seasoning, adding salt and pepper to taste. 4. Cook the pasta according to packet instructions. Drain and pour sauce onto hot pasta. Sprinkle with parsley and serve. Serves 4-6

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