BALSAMIC CHICKEN LIVER PASTA

BALSAMIC CHICKEN LIVER PASTA image

Categories Pasta

Yield 4 portions

Number Of Ingredients 12

1 lb. chicken livers, trimmed, rinsed and patted dry
1/2 cup unbleached all-purpose flour
1 tsp. paprika
1/2 tsp. salt
1 1/2 tsp. freshly ground black pepper
1/4 cup olive oil
4fresh ripe plum tomatoes, seeded and diced
1/4 cup balsamic vinegar
1/4 cup chicken stock
1/4 cup dry red wine
1 tbsp. chopped fresh rosemaryleaaves (or 1 tsp. dried)
8 oz. penne or tagliatelle

Steps:

If the chicken livers are large, cut them in half. Combine the flour, paprika, salt and 1/2 tsp. of the pepper in a mixing bowl. Heat the oil in a large skillet. Dredge the livers in the flour mixture, and then sauté until browned, about 5 minutes. Raise the heat slightly, and add the tomatoes, vinegar, chicken stock, wine and rosemary. Simmer until slightly thick, about 5 minutes. While the sauce is cooking, bring a large pot of water to a boil. Add the pasta and cook according to instructions. Drain, and toss with the sauce. Add the remaining 1 tsp. pepper, and serve immediately.