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Name: Chicken Liver And Lemon Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: zest of 2 lemons finely grated; 1 Sprig thyme; 2 tb Brandy or marsala; 30 g Parmesan cheese finely grated; 675 g Tagliatelle; 110 g Butter; Salt; 1 Garlic crushed; 675 g Chicken livers; 8 Spring onions sliced; 1 tb Vegetable oil

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INGREDIENTS

zest of 2 lemons ; finely grated
1 Sprig thyme
2 tb Brandy ; or marsala
30 g Parmesan cheese ; finely grated
675 g Tagliatelle
110 g Butter
Salt
1 Garlic ; crushed
675 g Chicken livers
8 Spring onions ; sliced
1 tb Vegetable oil

INSTRUCTIONS

Trim the chicken livers, removing any greenish parts. Rinse and pat dry with absorbent paper. Melt half the butter in a large frying pan, add the spring onions and thyme and sweat until the onions are soft but not coloured. Add the garlic and cook for 1 minute further. Add half the chicken livers and cook, turning frequently, until brown on the outside but still pink in the centre. Remove and discard the sprig of thyme. Put the chicken liver mixture into a food processor and process until smooth. Season to taste with salt and pepper. Meanwhile, heat the remaining butter in the frying pan until foaming and cook the remaining chicken livers as before. Add the brandy or marsala and lemon zest to the pan and cook for 1 further minute. Season lightly with salt and pepper and return the processed chicken liver mixture to the pan. Mix thoroughly. Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water to which the oil has been added, until al dente. Drain and return to the pan. Add the chicken liver mixture and mix thoroughly. Transfer to a large serving dish, sprinkle with the Parmesan cheese and serve immediately.

NOTES

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Chicken Liver And Lemon Pasta

zest of 2 lemons finely grated
1 Sprig thyme
2 tb Brandy or marsala
30 g Parmesan cheese finely grated
675 g Tagliatelle
110 g Butter
 Salt
1 Garlic crushed
675 g Chicken livers
8 Spring onions sliced
1 tb Vegetable oil

Trim the chicken livers, removing any greenish parts. Rinse and pat  dry with absorbent paper.    Melt half the butter in a large frying pan, add the spring onions and  thyme and sweat until the onions are soft but not coloured. Add the  garlic and cook for 1 minute further.    Add half the chicken livers and cook, turning frequently, until brown  on the outside but still pink in the centre. Remove and discard the  sprig of thyme. Put the chicken liver mixture into a food processor  and process until smooth. Season to taste with salt and pepper.    Meanwhile, heat the remaining butter in the frying pan until foaming  and cook the remaining chicken livers as before. Add the brandy or  marsala and lemon zest to the pan and cook for 1 further minute.  Season lightly with salt and pepper and return the processed chicken  liver mixture to the pan. Mix thoroughly.    Meanwhile, cook the tagliatelle in a large saucepan of boiling salted  water to which the oil has been added, until al dente. Drain and  return to the pan. Add the chicken liver mixture and mix thoroughly.  Transfer to a large serving dish, sprinkle with the Parmesan cheese  and serve immediately.

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 6

Calories: 635
Calories from Fat: 233 (37%)

Amt Per Serving		% DV

	Total Fat 25.9g	34 %
	Saturated Fat 12.5g	63 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 3.6g
Cholesterol 514.1mg		158 %
Sodium 292.5mg		10 %
Potassium 523.3mg		14 %
Total Carbohydrate 63.9g		19 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 63.1g
Protein 34.2g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 635

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