Which is a real shame, for apart from being packed with goodness - replete with iron and vitamins - it is the sheer explosion of flavour that makes chicken livers a most rewarding meal. Always try and buy organic - and don't worry about the additional cost as very little goes a long way. Here's an excellent Italian ragú to accompany pappardelle, gnocchi or polenta...
For Italian chicken liver ragú, you will need:
Extra-virgin olive oil
170g pancetta, diced
2/3 cup shallots, slivered
A handful (10-12) of fresh sage leaves, torn
Approximately 1 lb chicken livers, picked over, trimmed, and chopped
4 tablespoons capers, preferably salt-packed, rinsed, pressed dry on paper towels and coarsely chopped
4-5 salt-packed anchovy fillets, rinsed and chopped
1 glass red wine
Freshly milled black pepper
Salt to taste
1 bay leaf
Method:
- Brown pancetta in 1-2 tbsp olive oil until it begins to brown. Add shallots and sage and a little more oil if necessary. Cook until shallots soften
- Add capers, bay leaf and anchovies and cook for 30 seconds to 1 minute more, until fragrant and anchovies begin to break up
- Add livers and a little more olive oil if it looks too dry Continue to cook over medium low heat, stirring and breaking up livers until they've taken on a putty-like color
- Add approximately 3/4 cup of the wine and season liberally with black pepper. Turn the heat to low and simmer for 10-15 minutes until the mixture has thickened slightly so as to coat a spoon Remember, this is still a sauce; it shouldn't be too dry
- Add 2-3 tablespoons of tomato paste
- Remove from heat and let rest for 15 to 20 minutes
- Return to low heat, remove bay leaf and adjust seasoning and thickness with wine, salt and pepper
No comments:
Post a Comment