Chicken Livers with Pasta

By Gibby

Speghetti Con Fegatini Di Pollo is a recipe from Umberto Menghi. Probably the best Italian Chef in Canada.

Ingredients

• 2 tbsp butter
• 2 tbsp onion, finely chopped
• 2 cloves garlic, finely chopped
• 12 oz of Chicken livers
• 4 large ripe Roma tomatoes,chopped
• 1/2 cup Marsala wine
• salt to taste
• pepper to taste
• 6 tbsp Parmesan Cheese, coarsely grated
• 2 tsp fresh parsley, finely chopped

Preparation

Step 1

Boil pasta for 5 to 7 minutes until al dente. Now saute onion and garlic in butter in a large skillet on medium heat until onions are transparent. Clean excess tissue and fat from chicken livers and slice thinly. Add chicken livers to onion and garlic and saute on medium heat for 2 to 3 minutes. Add tomato wine and parsley to onion, garlic and chicken livers and simmer on medium heat for approximately 5 minutes. Season to taste with salt and pepper. Add spaghetti to onion, garlic, chicken livers, tomato, wine and parsley. Toss and heat for another 5 minutes. Put spaghetti into a warm serving bowl or on a warm plate. Sprinkle with parmesan cheese and parsley and serve.