Pasta with chicken livers

Fairlady
4 servings
Rate this recipe
Poultry

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

300.00 g swiss chard — sliced
2.00 leeks — finely cut lengthways
500.00 g chicken — livers, chopped
5.00 ml english mustard
6.00 garlic — cloves, crushed
7.00 ml red chilli — pasta
salt and freshly ground black pepper — to taste
60.00 ml fresh chillies — 573
500.00 g pasta — fettuccine or tagliatelle
30.00 ml olive oil — for sprinkling
60.00 ml parmesan cheese — shavings
1.00 lemon — zest only
15.00 ml fresh oregano — chopped
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.