* 400g Chicken livers
* 1 tablespoon Butter
* 1 tablespoon Olive oil
* 1 medium Onion, finely chopped
* 1 Clove of Garlic, crushed
* A small handful of Wild mushrooms, sliced - see variations
* 75 g frozen peas, cooked for a few minutes in the microwave oven.
* A good splash of Dry sherry
* 250 g Fresh pasta (vermicelli, Spaghetti etc)
* Sea salt and Freshly ground black pepper
* 1 teaspoon of truffle oil
* 35 g freshly shaved Parmesan cheese to serve
===Method===
* Trim the chicken livers of any veins etc and chop into sugar-cube sized chunks. Rinse in a Colander and pat dry with a Paper towel.
* Cook the Pasta in plenty of Boiling Salted water. Fresh pasta will only take a few minutes and you'll see it change when it's ready - it just looks bigger and softer! Drain and reserve a few tablespoons of the cooking liquid.
* Meanwhile melt the Butter in a Frying pan, add a good grind of Black pepper and add 1 tablespoon of Olive oil.
* Add the chopped Onions and sliced Mushrooms and sauté for 2 or 3 minutes.
* Add the chopped Liver, the peas and the Garlic and sauté for about 3 minutes, stirring often.
* Deglaze the pan with a splash of Dry sherry then stir in the Pasta.
* Add a knob of Butter, a teaspoon of truffle oil and two or three tablespoons of the water in which the Pasta was cooked, this helps to make a little sauce. Mix well, season to taste and serve immediately.
______________________________
Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Chicken_liver_vermicelli
© www.cookipedia.co.uk - 2025