Pappardelle with creamy chicken livers
Photo by Babiche Martens
These rich and delicious chicken livers are complemented perfectly by fresh thyme and a good splash of brandy and cream. Be sure to buy good-quality pappardelle, and don’t overcook the livers, a tiny bit of pink inside is just fine.
- Cook the pappardelle in a large pot of salted water as per packet instructions.
- While the pasta is cooking, make the sauce. Heat the butter in a frying pan. Add the onion and garlic, cooking for 2 minutes. Turn the heat up and add the chicken livers, cooking quickly for 3 or 4 minutes. Stir through the thyme and brandy, cooking for 2 minutes. Add the cream, sugar, parsley, salt and plenty of freshly ground pepper. Bring to a boil for 1 minute.
- Drain the pasta, fold through the sauce and liver and serve hot with a sprinkle of parmesan.
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