Description
Jamie Oliver’s chicken liver pasta delivers rich, earthy flavors straight from Italian kitchens. Silky livers mingle with al dente pasta, creating a rustic dish that promises comfort and culinary delight with each savory bite.
Ingredients
Scale
Proteins:
- 1 lb (450 g) chicken liver, cut into small pieces
Grains and Pasta:
- 8 oz (225 g) sagnarelli pasta
Vegetables and Herbs:
- 1 medium shallot, chopped small
- 2 large garlic cloves, chopped small or crushed
- 1 cup fresh cherry tomatoes, cut into small pieces
- 1 ounce (30 g) dried porcini mushrooms, soaked in water (keep the water)
- ½ tablespoon fresh thyme chopped small
- ½ tablespoon fresh rosemary chopped small
Dairy and Seasonings:
- 2 tablespoons unsalted butter
- ⅓ cup (40 g) grated Parmesan cheese
- ⅓ cup (75 ml) dry sherry
- Salt and freshly ground black pepper to taste
Instructions
- Boil the Signorelli pasta in salted water until al dente (approximately 8-10 minutes), then drain while reserving 1/2 cup (120 milliliters) of pasta water.
- Heat 4 tablespoons (60 grams) butter in a large skillet over medium temperature, sautéing finely chopped shallots until translucent and soft.
- Introduce chicken liver pieces to the skillet, cooking thoroughly until they develop a rich, golden-brown exterior and are completely cooked through.
- Incorporate minced garlic, fresh thyme, rosemary, and rehydrated porcini mushrooms, allowing the aromatics to release their fragrant essence for 2-3 minutes.
- Deglaze the skillet with dry sherry, then add halved cherry tomatoes, simmering until the liquid reduces by approximately two-thirds.
- Gradually introduce the reserved pasta water and cooked pasta to the skillet, tossing gently to coat and create a silky sauce.
- Sprinkle freshly grated Parmesan cheese into the mixture, stirring until the cheese melts and creates a creamy consistency.
- Season with kosher salt and freshly ground black pepper to enhance the flavors, adjusting with additional pasta water if the sauce seems too thick.
- Transfer to serving plates, garnishing with additional Parmesan cheese and finely chopped fresh parsley for a vibrant finish.
Notes
- Elevate the dish with crispy bacon pieces, adding a smoky depth that complements the rich liver flavor.
- Boost nutrition and color by stirring in fresh spinach just before serving, letting the residual heat gently wilt the leaves.
- Transform the sauce into a luxurious, silky texture by incorporating heavy cream during the final cooking stages.
- Ignite a subtle heat with red pepper flakes, creating a spicy undertone that cuts through the liver’s intense richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 250 mg