I haven’t done a recipe in a while, not through lack of eating but lack of time to scribe it. This oneI must say was a cracker. If you love chicken livers you will love this one. If, like me, you are not the biggest fan then hopefully this will tempt you toward something delicious. It has converted me and I had it twice last week!
Now the reason I am looking for an organ and legume dish is the combination of goodness you get from these super foods. Both are packed with iron and B vitamins. Both are good sources of protein. The beans provide some soluble fiber too. These are foods we should be eating more of!
Ingredients for 4
- 250g free range chicken livers
- 1 clove garlic
- 125g broad beans
- 500g fresh tagliatelle (or parpadelle or similar pasta)
- 75ml brandy
- 125ml white wine
- 50g butter
- 8 sage leaves (4 chopped, 4 left whole)
First trim the livers, removing the little white thread in the middle and chop into bit size pieces. In a small saucepan add a teaspoon of butter and fry the little offcuts of liver on medium heat for a minute or two on each side. Mash these bits in the pan and add the garlic. Pour in the brandy and flambe until the alcohol has burned off. Add the white wine and the chopped sage. Season and let reduce to a nice sauce. After 5 minutes add the beans and let cook for a further 5-10 minutes.
Meanwhile bring a pot of salted water to the boil for the pasta. Add the pasta, this will cook to al dente in 2-3 minutes. Drain.
In a large sauce pan add a teaspoon of butter, season the livers and fry over a medium heat for 2 minutes. Add the remaining butter and sage leaves. While the butter begins to foam keep coating and tossing the livers and sage leaves. Add the sauce to the pan and give a little shake before adding the pasta to the pan. Mix it all around, taste for seasoning and you are ready to rock and roll.
Serve with a nice Riesling.
Nutritional Analysis per serving
|Iron||5.8mg (75% DRI)|
|Folate||479mcg (150% DRI)|