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Pasta with chicken livers

Recipe from: 3/4/1998 12:00:00 AM
Ingredients 13
Servings 4


  • 300
    chard, sliced
  • 2
    leeks, cleaned and finely cut lengthways
  • 500
    chicken livers, trimmed
  • 5
    English mustard
  • 6
    cloves garlic, crushed
  • 7
    red chilli paste
  • salt and milled black pepper to taste
  • 60
    olive oil
  • 500
    fettuccini or tagliatelle
  • 30
    olive oil for sprinkling
  • 60
    Parmesan cheese shavings
  • 1
    lemon, grated peel
  • 15
    chopped fresh origanum


1. Preheat the oven to 180 ºC. 2. Blanch the spinach in 250-500 ml (1 to 2 cups) briskly boiling salted water for 1 to 2 minutes. Drain and refresh. Repeat with leeks. Press vegetables lightly to remove any remaining water. 3. Arrange chicken livers in a roasting pan. Season with mustard, garlic, chilli paste, salt and pepper. Sprinkle with olive oil. Roast on the lowest rack of the oven for 10 to 15 minutes, or until lightly browned but still pink at the centre. Remove and cool for 10 minutes. Slice neatly with a sharp cook's knife. 4. Bring 4-5 litres (16-20 cups) salted water to boil in the pasta pot. Cook pasta according to packet directions. Drain pasta and toss with a little olive oil. 5. Toss pasta with chicken livers, spinach, leeks and cheese. Sprinkle remaining olive oil over, as well as the lemon peel and origanum. Serve immediately.

Read more on: poultry  |  roast

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