Pasta with Chicken Livers, Sage & Rocket

Pasta with Chicken Livers, Sage & Rocket

Chicken livers are one of those things you either love or hate. Pasta with Chicken Livers, Sage & Rocket is a great alternative to lambs fry and bacon.

Serves: 2
Preparation time: 5 minutes
Cooking time: 12 minutes

Ingredients

150 g (5 oz) pasta, such as ricciarelle
300 g (10 oz) chicken or duck livers
extra virgin olive oil
2 slices prosciutto or pancetta
handful of sage leaves
1 bunch rocket or arugula
salt and pepper

Method

1. Cook the pasta in plenty of salted boiling water according to packet directions.
2. Trim livers. Get a frypan very hot and pour in some extra virgin olive oil. Cook prosciutto until crisp. Drain on paper towel and reserve.
3. Quickly sauté the livers. Add some sage leaves and cook for a few minutes only, so the livers are still pink inside.
4. Drain the pasta and place in serving bowls. Remove the frypan from the heat. Quickly throw into the pan some rocket, salt, freshly ground black pepper and a little extra olive oil (if there are not many pan juices) and stir lightly. Crumble in prosciutto. Pour over pasta and serve immediately.

Wine: Sangiovese, the Italian grape variety of Chianti, is savoury and not too full-bodied, allowing the flavour of livers to shine through.

Recipe from Lyndey Milan. the Best Collection.

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