Best Pasta With Chicken Livers Broccoli Recipes

Tagliatelle with chicken liver image

Provided by Jacqueline Debono

Time 45m

Number Of Ingredients 11

400 g tagliatelle ((14oz))
200 g chicken livers ((7oz))
1/2 white onion (peeled and finely chopped)
50 g butter ((2oz))
2 egg yolks
1 bay leaf
3-5 sage leaves (optional; the original recipe doesn't include sage but I can't cook liver wthout it!)
1 ladle chicken broth (you can use a stock cube dissolved in boiling water)
3 tbsp milk
50 g Parmesan cheese ((2oz) grated)
1 pinch nutmeg (grated)

Steps:

Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
Melt the butter in a frying pan add the onion and cook until translucent.
Add the chicken livers, bay leaves and sage.
Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked)
Add the stock and lower the heat.
Simmer for a further 15 minutes.
In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
Remove the bay leaf from the liver and add salt, pepper and nutmeg.
Cook for another 5 minutes.
Beat the egg yolks in a bowl with the Parmesan cheese and milk .
Cook the pasta al dente according to the instructions on the packet
Strain the pasta and put it back in the pan.
Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
Put the pasta onto the plates and cover with the liver sauce.
Serve immediately with a little more grated parmesan and black pepper if required

Pasta With Chicken Livers & Broccoli image

Provided by Karenlee 2

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

800 g broccoli
300 g chicken livers, sliced into pieces
1 large onion, diced fine
2 -3 tablespoons olive oil
salt
pepper
cayenne pepper, to taste
300 g pasta, I recommend orrechiete the one that looks like a small seashell

Steps:

Cut off the broccoli into small flowerets, pare the stalks and slice them very fine.
Fry the onion in olive oil until light brown. Add the liver and fry for three minutes, stirring constantly. Spice to taste with salt, pepper and cayenne pepper.
While frying the onions and liver, boil the pasta in lots of water. Seven minutes before final cooking time for the pasta, add broccoli and boil together until pasta is ready. Drain well.
Mix everything together with another few drips of pure, virgin olive oil.

Nutrition Facts : Calories 680.2, Fat 16.4, SaturatedFat 3.2, Cholesterol 345, Sodium 167.2, Carbohydrate 97.8, Fiber 11, Sugar 9.3, Protein 38