A few months ago I had a liver and pasta craving. It’s not something I’ve ever seen the Italians put together in any restaurant I’ve been to, but I wasn’t going to let that stop me!
What You Need
Chicken Livers – chopped into equal sized chunks
Mushrooms – sliced
Onion – sliced
Garlic – crushed
Black Pepper to season
Frying Pan (size is quantity dependant)
How You Do It
Think about your pasta! Have you got fresh or dried? How long will it take to cook? The sauce will take about 10 minutes if all your ingredients are prepared, so get your pasta on the go at a suitable time.
Put a knob of butter and a dash of olive oil in a frying pan over a moderate heat and add the garlic. After a minute or so, add the onion and sage/thyme and let another minute pass before adding the bacon. Let the bacon get some colour and release some of its fat before adding the mushrooms as these will absorb all the fat in the pan. Once the mushrooms have been in for a minute or so, add the liver. These will quickly change colour as they sear in the heat. Give them a minute or so, moving them around a bit and then throw in a good glug of sherry. Let this bubble away for a few minutes, stirring it all occasionally.
When you see that the majority of the sherry has evaporated stir in the cream and lower the heat and let it all cook for a couple of minutes. Season with a few grinds of black pepper.
Once the sauce is ready, mix it together with the pasta and serve.