Creamy Chicken Liver Bavette Pasta
Creamy rich butter-sage sauce with tender chicken livers over Bavette Pasta

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Creamy Chicken Liver Bavette Pasta

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Ingredients

Adjust Servings:
2 tbsp Olive oil
500g/ 1 lb Chicken Liver cleaned and trimmed
½ red Onion
8 leaves Sage
5 cloves Garlic
½ cup Dry white wine
30g/ 1 oz Butter
250g/ 9oz Heavy Cream
3 tbsp chopped parsley
1 tsp Kosher Salt
1 tsp Black Pepper

Nutritional information

200g
serving size
370
Calories
24g
Total Fat
13g
saturated
340mg
Cholesterol
470mg
Sodium
21g
Protein
Cuisine:

Ingredients

Directions

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Chicken liver pasta, really? that’s the disappointed faces I got from my kids when I told them what’s for dinner, Yes, I stood by my initial idea, firm, and you’re going to like it as well, I tried to sound convincing.

By no doubt, creamy chicken liver pasta is a rich pasta dish, the ones you eat during cold winter night to stay warm, it’s a heavy dish so I serve small portions of it, but it’s totally worth it, the creamy moist chicken livers with the butter sage sauce is something that definitely worth the calories.

I use chicken livers for many dishes,  they creamy texture helps giving a solid body to sauces, it has a great contribution to the Ragu sauce, just gives it a full body filled with umami taste. You will know it’s there but anyone who taste it will never have a clue it has chicken livers in it.

Chicken Liver Pasta

Picking the chicken livers

Before we start to cook, if you have a chance to pick the livers yourself go for the pale pink color chicken livers, I know it sounds strange but the pale pink ones are creamier and softer than the dark red chicken livers.

Indeed, the pale pink ones are fattier but if we’re eating a chicken liver pasta dish you want it to be in the best texture and taste, in any case avoid from chicken livers with greenish marks, it is due to bile leaching out from the gallbladder at the butcher’s shop, the taste will be bitter, do not use this kind.

Chicken Liver Pasta

Chicken liver pasta cooking

Like any meat chicken livers get tough and grainy in high temperature, this happens because of the reaction of proteins to high heat, the basic protein molecule form is disrupted and changes its shape which is comes to affect in texture and taste.

Chicken livers are extremely delicate and the distance between an overcooked liver and a perfect medium-well one is very short, so we have to take a very close look over the livers while browning them.

The Science spot

We are applying high heat to the livers in order to get them seared, this is also called the Maillard reaction which visibly can be described as the color change of the meat into golden brown and release of aroma.

This scientific phenomenon occurs when high heat triggers amino acids that combined with some kinds of sugar breaks down to and then combined into many hundreds of different kinds compounds. Maillard reaction occurs only in heat above 310°F / 154°C, of course it depends on the pH level of the food.

Chicken Liver Pasta

cooking the sauce

The butter-sage- heavy cream sauce is very rich in fat content and we let it be reduced to half, we want it just to coat the chicken livers and not for them to swim in it. In this step, the final chicken liver pasta cooking is done and our livers that were seared hence half cooked are getting their final cooking to perfection on low heat.

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Steps

1
Done
5 minutes

sear the chicken livers

Set a large iron skillet over medium-high heat.
Add 1 tbsp of olive oil and when smoking hot add the chicken livers.
Season with salt and pepper, cook 30 seconds to 1 minute on each side and take them out

2
Done
10 minutes

Make the sauce

On the same iron skillet (no need to clean the livers left overs, it will add flavor to the sauce), add the butter, onions and sage.
Cook until transparent and add the garlic, cook for 2 more minutes and add the white wine.
Use a wooden spoon to scrape the bottom of the pan to add flavor to the sauce.
Pour the heavy cream, season with some more salt and pepper and bring sauce to simmer.
Reduce heat to low and cook for 3-4 more minutes until the sauce reduces a bit.

3
Done
7 minutes

finishing the dish and serving

Insert the chicken livers into the sauce (still on low heat) and cook for 5-7 more minutes until the livers are medium-well.
meanwhile, set a bowl of salted hot water and drop in the pasta, cook according to manufacturer instructions.
Drain pasta and set on a serving plate.
Add parsley to the chicken liver cream sauce, remove from heat and place some of the livers and sauce on the pasta.
Add some more fresh parsley, drizzle some olive oil and serve immediately.

jaron

jaron

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