Pappardelle With Chicken Livers Onions

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This dish is awesome! It is comfort food (for me, at least), savory and not like all other pasta dishes. It is a combination of a couple of recipes - need i say that chicken livers are a favorite of mine. :) a lot of the residents seem to like a little taste here and there - since they are high in iron etc. The good outweighs the bad! Aol - recipes.

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Steps

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Wash the chicken livers , removing the green spots and fat , and cut the livers into small pieces.

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Drain on a paper towel.

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In a large skillet , heat the butter with the olive oil over moderate heat and in it saute the scallions , shallots , and garlic for 3 minutes , being careful not to brown them.

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Add the livers and continue cooking until they have lost their raw color.

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With a slotted spoon , remove the mixture to a bowl.

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In the same skillet , saute the mushrooms over moderate heat for 3 minutes , adding a little olive oil if the pan is too dry.

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Add the vermouth and reduce it to 1 / 4 cup.

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Stir in the cream , tomatoes , sugar , basil , sage , and salt and pepper to taste and continue cooking until the liquid is reduced to 3 / 4 cup.

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Add the liver mixture and continue cooking , stirring , at a low simmer , about 5 minutes.

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Meanwhile , in a kettle , bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.

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Add the pappardelle , stir , and cook until al de.

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Ingredients

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chicken liver, butter, olive oil, scallions, shallots, garlic cloves, fresh mushrooms, dry vermouth, heavy cream, tomatoes, sugar, fresh basil, dried sage, salt, fresh ground pepper, crushed red pepper flakes, vegetable oil, pappardelle pasta, fresh parsley