For a long time I associated the flavor of chicken liver with any other liver. Boy was I wrong. For those folks who like beef liver, more power to you.
I hate it.
Hence my aversion to any liver at all. That is until I had foie gras.
So I tried chicken livers and the creamy taste has won me over. This dish is very simple and quick. Whole wheat pasta could be substituted for a heartier flavor as well.
Chicken Liver Pasta
- 8 ounces (1/2 lb) chicken livers
- 1 small red onion minced
- 2 tbsp butter
- 4 slices pancetta
- 1/4 cup beef stock
- 1 tbsp chopped fresh rosemary
- 1/4 cup grated romano
- 1 lb linguine
Chop livers into small bits. Cook pasta in boiling water until al dente. Drain and season with black pepper. Heat butter in a large saute pan and brown pancetta. Remove from pan and add onion. Cook over low heat slowly until it begins to almost caramelize, about 15 minutes. Add liver and rosemary and brown the meat. Add stock and cook until evaporated. Toss sauce over pasta and add cheese. Season with salt and pepper and serve with crumbled pancetta on top.