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.
Preparation time: 5 minutes
Cooking time: 12 minutes
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
- Cook the pasta in plenty of salted boiling water according to packet directions.
- 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.
- Quickly sauté the livers. Add some sage leaves and cook for a few minutes only, so the livers are still pink inside.
- 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.
Related Recipes: Pasta with Prosciutto and Rocket