The Nutless Wonder, back there, is eyeballing my Chicken Livers!
The look of total and complete horror on his face told me that I had made an appalling miscalculation.
It has wine in it. Wine makes everything better.
"I THOUGHT YOU LIKED LIVER!" I exclaimed horrified, "YOU LIKE GIZZARDS!"
"YA! GIZZARDS! FRIED!" He chimes back.
"Don't worry, babe," I ensure, taking his hands in mine, "I'm scared too. We'll be scared together, Ok? Besides, maybe it will be really, really good. Afterall, it is a Martha Stewart recipe!"
He responded only with a stealy stare. I could just tell he was thinking, "I swear, if you mess up my dinner woman..."
It has lots & lots of butter too. Butter makes everything better!
It wasn't so bad. Mister actually went back for seconds. I ate as much as I could but just couldn't finish my first serving. True to Martha Stewart, the recipe was solid. There was a lot of flavor; the onion played well with the liver. The butter and wine came through lovely The sauce was creamy and coated the pasta well. I guess I just don't like liver. The weird thing with liver is that it's not that it tastes all that bad; it's the texture. The texture is crumbly. It's a different texture that I'm just not used to and it's hard to explain. It doesn't "melt" like filet mignon or fatty tuna belly; and it's not really chewy, like octopus. It's just completely...different.
The Nutless Wonder and Belladini Houdini got servings of Chicken Liver Pasta mixed in with their dinner for 3 nights in a row.
I'm posting this recipe because I know there are people out there that like liver and if you do, you should really try this recipe. Like I said above, it's a solid recipe...I just learned that I don't like liver!
Chicken Liver Pasta
From Martha Stewart
1 pound rigatoni
Coarse salt and freshly ground pepper
1 pound chicken livers, any sinew removed, patted dry
3 T unsalted butter, divided
1 small onion, halved and thinly sliced lengthwise (about 1 cup)
1 T finely chopped sage leaves
2/3 cup dry red wine
1 1/2 oz parmesan, grated (about 1/2 cup)
1/3 cup coarsely chopped fresh parsley
extra virgin olive oil for drizzling
- Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
- Season livers witth salt and pepper. Melt 2 T butter in a large sautee pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to cutting board. Reduce heat to medium and melt remaining tablespoon of butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and reurn to pan, along with any juices and sage. Increase heat to medium-high. Add wine, simmer until liquid is reduced by half.
- Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with parmesan.