(Extra)ordinary – Chicken Livers

Transform ordinary chicken livers into an extraordinary sauce with this recipe from The New Basics Cookbook by Julee Rosso & Sheila Lukins, authors of The Silver Palate Cookbook – two of my favorite cookbooks!

“Pitti Palace Pasta”

Ingredients:

1 pound chicken livers, trimmed, rinsed, and patted dry

1/2 cup unbleached all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1 1/2 teaspoons freshly ground black pepper

1/4 cup olive oil

4 fresh ripe plum tomatoes, seeded and diced

1/4 cup chicken stock

1/4 cup dry red wine

1 tablespoon chopped fresh rosemary leaves

8 ounces wide noodle pasta (such as tagliatelle)

If the chicken livers are large, cut them in half.  Combine the flour, paprika, salt, and 1/2 teaspoon of the pepper in a mixing bowl.  Heat the oil in a large skillet.  Dredge the livers in the flour mixture, and sauté until browned, about 5 minutes.  Raise the heat slightly, and add the tomatoes, vinegar, chicken stock, wine, and rosemary.  Simmer until slightly thick, 5 minutes.

Chicken liver sauce

While the sauce is cooking, bring a large pot of water to a boil.  Add the pasta, and cook at a rolling boil just until tender.  Drain, and toss with the sauce.  Add the remaining 1 teaspoon pepper, and serve immediately.

In response to Daily Post’s Weekly Photo Challenge: (Extra)ordinary

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