This 20-minute recipe for Chicken Liver Pappardelle pasta is both affordable and luxurious combining rich chicken livers, aromatic rosemary and punchy dried chilli in a rich Marsala, shallot and butter sauce.
- 200g pappardelle
- 2 tbsp extra virgin olive oil
- 2 banana shallots
- sea salt
- 2 tsp chopped fresh rosemary
- generous pinch dried chilli flakes
- 1 large or 2 small garlic cloves
- 400g chicken livers
- freshly ground black pepper
- 2 tbsp Marsala
- 2 tsp balsamic vinegar
- 20g unsalted butter
- Cook the pasta as per the packets instructions in a pan of boiling, salted water.
- Meanwhile, heat 1 tbsp of the oil in a large frying pan set over a medium high heat. Peel and thinly slice the shallots before adding them to the pan with a generous pinch of salt, the chopped rosemary, and the chilli flakes. Cook for about 5 minutes, stirring occasionally until the shallots have started to caramalised.
- Meanwhile, peel and finely chop the garlic, and chop the chicken livers into bite sized pieces.
- Add the garlic, and cook for about a minute until aromatic.
- Add the remaining 1 tbsp of oil to the pan and turn the heat up to high. Add the livers, and season well with black pepper and a little more salt. Cook until the livers have browned and have only just lost their pink rawness.
- Add the Marsala and vinegar and scrape any brown bits from the bottom of the pan. Once the liquid has reduced by half, remove the pan from the heat.
- Stir in the butter and the cooked pasta, stirring until the pasta is well coated in the sauce and the butter has completely melted. Check the seasoning and serve immediately.
Cooking sherry or even shaoxing wine can be substituted for the Marsala.