Description
Chicken liver pasta from Jamie Oliver blends rustic Italian flavors with rich, creamy textures. Hearty ingredients create a comforting meal that connects you to traditional Mediterranean cooking.
Ingredients
Scale
- 1 lb (450 g) chicken liver, cut into small pieces
- 8 oz (225 g) sagnarelli pasta
- ⅓ cup (75 ml) dry sherry
- 2 tbsps unsalted butter
- 1 medium shallot, chopped small
- 2 large garlic cloves, chopped small or crushed
- 1 cup fresh cherry tomatoes, cut into small pieces
- 1 oz (30 g) dried porcini mushrooms, soaked in water (keep the water)
- ½ tbsp fresh thyme chopped small
- ½ tbsp fresh rosemary chopped small
- ⅓ cup (40 g) grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Pasta Preparation: Immerse Signorelli pasta in generously salted water, cooking until perfectly al dente, then carefully strain while preserving 1/2 cup of starchy liquid.
- Aromatic Foundation: Melt butter in a spacious skillet over medium heat, gently sweating shallots until they become translucent and tender.
- Liver Transformation: Introduce chicken liver pieces, searing until achieving a rich caramelized exterior and ensuring complete internal cooking.
- Flavor Layering: Fold in garlic, thyme, rosemary, and rehydrated porcini mushrooms, allowing these ingredients to release their complex aromatics for a brief moment.
- Liquid Enhancement: Splash dry sherry into the skillet, then add cherry tomatoes, reducing the liquid until it concentrates and intensifies.
- Sauce Integration: Combine reserved pasta water and cooked pasta into the skillet, delicately tossing to create a luxurious, glossy coating.
- Cheese Finishing: Sprinkle Parmesan generously, stirring until it melts and creates a velvety, emulsified sauce.
- Final Seasoning: Calibrate flavors with kosher salt and freshly ground black pepper, adjusting sauce consistency with reserved pasta water as needed.
- Presentation: Transfer to elegant plates, crowning with additional Parmesan and a vibrant garnish of fresh parsley.
Notes
- Optimize Liver Texture: Pat chicken livers dry before cooking to achieve a perfect golden-brown crust and prevent steaming.
- Balance Flavor Intensity: Deglaze with dry sherry to cut through the liver’s rich taste and add depth to the sauce.
- Control Moisture Levels: Reserve pasta water strategically to adjust sauce consistency, ensuring a smooth, silky coating.
- Enhance Herb Freshness: Add fresh thyme and rosemary at the right moment to maximize their aromatic profile without burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 300 mg