Best Strangozzi With Veal Chicken Liver Sauce Recipes

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LIDIA'S ITALY - STRANGOZZI WITH VEAL AND CHICKEN LIVER SAUCE



LIDIA'S ITALY - STRANGOZZI WITH VEAL AND CHICKEN LIVER SAUCE image

Categories     Tomato

Number Of Ingredients 14

1 medium onion, cut in 1-inch chunks
1 medium carrot, cut in 1-inch chunks
1 medium stalk celery, cut in 1-inch chunks
4 plump garlic cloves, peeled
1½ pounds veal shoulder, coarsely ground
¼ cup extra-virgin olive oil
2 teaspoons kosher salt
1 pound chicken livers, cleaned and finely chopped
1 cup dry white wine
3 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
For cooking and dressing the pasta
1½ pounds homemade strangozzi
1 cup Grana Padano, freshly grated
extra-virgin olive oil, for finishing the pasta

Steps:

  • For the sauce: Drop the onion, carrot, celery, and garlic into the food processor, mince finely to an even-textured pestata. Pour the olive oil into the big skillet, and set it over medium-high heat. Scrape in the pestata, cook, stirring occasionally, until it begins to stick to the pan bottom, about 5 minutes. Lower and scatter the ground veal in the pan, crumbling apart any clumps. Season the meat with a teaspoon salt. As the veal starts to sizzle and release its juices, raise the heat, and cook, stirring often, until all the liquid has evaporated and the meat is dry and lightly caramelized, about 10 minutes. Clear a space in the center of the pan, dump in the chicken livers, and cook them in the hot spot for a minute or two, until they're all sizzling and lightly colored, then stir the livers and veal together. Pour in the white wine, bring it to a boil over high heat, and let it cook until almost completely evaporated. Pour in the crushed tomatoes and 2 cups of slosh water (used to rinse the tomato cans and bowl), season with remaining teaspoon salt, and stir with the meats. Bring the sauce to a boil, adjust the heat to keep it bubbling steadily, and let it cook, uncovered, for 20 minutes or so. Lower the heat to maintain a gentle simmer, and cook the sauce for another hour, or until it has good flavor and is reduced to a consistency you like for dressing pasta. You can use some of the sauce right away-you'll need half of it to dress strangozzi-or let it cool, then refrigerate or freeze for later Cook the strangozzi for about 5 minutes until barely al dente and drop it into the simmering sauce & toss strangozzi and sauce until all the strands are coated. Turn off the heat, sprinkle a cup or so of grated cheese over the strangozzi, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.

CHICKEN-LIVER SAUCE FOR PASTA OR RICE



Chicken-Liver Sauce for Pasta or Rice image

Provided by Robert Farrar Capon

Categories     dinner, condiments, sauces and gravies

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pound chicken livers, halved and trimmed
2 to 4 tablespoons clarified butter for frying, more if needed
2 large shallots, chopped
6 ounces fresh mushrooms, sliced
2 tablespoons Cognac
1/4 cup dry white wine
1 tablespoon meat glaze, or highly reduced stock, as desired
1/2 cup heavy cream
Salt and pepper, as desired
2 tablespoons chopped parsley

Steps:

  • Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
  • Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 15 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

STIR FRY CHICKEN LIVER IN BLACK PEPPER SAUCE



Stir Fry Chicken Liver in Black Pepper Sauce image

A poor man's foie gra cooked Asian style. A tad spicy but the pepper does kick some flavor into the dish. Make sure you do not overcook this as chicken liver tastes best when it is slightly moist for that melt-in-the-mouth texture!

Provided by Cook Food Mood

Categories     Chicken Livers

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

250 g chicken livers, cleaned and sliced
1 1/2 tablespoons light soya sauce
1 tablespoon oyster sauce
1 tablespoon dark soya sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 onion, quartered
2 sprigs spring onions, cut into 2cm length
1 sprig coriander, cut into 2 cm length
1 teaspoon black pepper, coarsely ground
2 tablespoons oil
1 teaspoon sesame oil
1/2 teaspoon garlic, chopped
2 slices young gingerroot

Steps:

  • Marinate chicken liver with soy sauce, oyster sauce, sugar and salt for at least 15 minute.
  • Heat wok with oil and sesame oil. Fry garlic and ginger until fragrant. Add onions and saute for 1-2 minute.
  • Add chicken livers and the marinade. Stir fry over fairly high heat. Toss quickly until the chicken liver loses its pink color.
  • Add spring onion, coriander and stir briskly.
  • Dish out and serve immediately!

Nutrition Facts : Calories 326.8, Fat 22, SaturatedFat 4.1, Cholesterol 431.2, Sodium 1370.1, Carbohydrate 9.6, Fiber 1.2, Sugar 3.6, Protein 22.5

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