VENETIAN-STYLE CHICKEN LIVER

QUICK COOK

SERVES 4

8 oz (250g) chicken livers
2 tbsp (30g) butter
3 tbsp extra virgin olive oil
4 fresh sage leaves
1 garlic clove, peeled an halved
4 tbsp dry white wine
salt, black pepper
1 lb (500g) dried pasta
4 tbsp freshly grated parmesan
additional butter to toss
additional freshly grated parmesan to serve

Place chicken livers in strainer and rinse under cold running water. Drain and pat dry with paper towels. Cut each chicken liver into 3 pieces, discarding fat and membranes. Melt butter with olive oil in a skillet over medium heat. Add garlic and sage and cook until garlic is golden, 2-3 minutes. Remove and discard garlic and sage. Add chicken livers and cook, stirring frequently, until browned, 1 minute. Add wine and simmer until just evaporated, 30 seconds. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with parmesan and 1 tbsp additional butter to the hot sauce. Toss well to coat. Serve immediately with additional parmesan.

WHICH PASTA?

Shapes or medium to wide ribbons - conchiglie, pappardelle. tagliatelle. farfalle.

COOKS' NOTE

Quick cooking ensures that the chicken liver pieces will be still pink and juicy inside.