PAPPARDELLE WITH CHICKEN LIVERS & ONIONS

Pappardelle With Chicken Livers & Onions image

Provided by Manami

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb chicken liver
2 tablespoons butter
2 tablespoons olive oil
5 scallions, white part only, minced
2 shallots, minced
2 garlic cloves, minced
1/2 lb fresh mushrooms, thinly sliced
1/2 cup dry vermouth
1 cup heavy cream
2 tomatoes, skinned, seeded, and chopped
1/2 teaspoon sugar
1 tablespoon dried basil (we prefer the Italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the Italian seasoning, personal preference)
1/2 teaspoon dried sage (optional)
salt
fresh ground pepper
crushed red pepper flakes (a pinch or two)
2 tablespoons vegetable oil
1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine)
chopped fresh parsley

Steps:

Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.
In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.
Add the livers and continue cooking until they have lost their raw color.
With a slotted spoon, remove the mixture to a bowl.
In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.
Add the vermouth and reduce it to 1/4 cup.
Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.
Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.
Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.
Add the pappardelle, stir, and cook until al dente.
Drain and in a large serving bowl toss with the sauce (reheated if necessary).
Garnish with the chopped fresh parsley and serve.