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”
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.
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