Print
Email
Ingredients
- Pasta with Chicken Livers, Bacon and Sage
- 10oz (300gr) chicken livers
- 3oz (90gr) smoked bacon, 3 - 4 slices
- 1 medium onion
- 15 - 20 fresh sage leaves
- 1 - 2 tbs olive oil
- 4oz (125gr) pasta
View Full Recipe at Thyme for Cooking, the Blog
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 152g | |
| Calories 298 | |
| Calories from Fat 213 | 71% |
| Total Fat 24.05g | 30% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 71mg | 24% |
| Sodium 67mg | 3% |
| Potassium 220mg | 6% |
| Total Carbs 15.36g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.41g | 3% |
| Protein 6.13g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20and%20riding%20horses%20(not%20so%20many)%20and,%20at%20least%20to%20my%20untrained%20eye,%20there%20is%20a%20difference.%3C/p%3E%3Cp%3EThe%20food%20horses%20are%20grazed%20in%20the%20high%20pastures%20like%20the%20sheep%20and%20goats.%20%20They%20are%20stocky%20animals:%20short%20legs,%20big%20bodies,%20big%20hooves,%20and%20don%E2%80%99t%20appear%20any%20more%20domesticated%20than%20the%20goats%20and%20sheep%20they%20graze%20with.%20%20The%20meat%20is%20exported%20mainly%20to%20France%20and%20Spain,%20with%20only%20a%20small%20amount%20sold%20locally%20-%20pork%20and%20lamb%20being%20favored%20in%20Andorra.%3C/p%3E%3Cp%3EThe%20riding%20horses%20are%20kept%20in%20stables%20and%20fed%20apples%20by%20hand%20%E2%80%93%20just%20like%20everywhere%20else.%3C/p%3E%3Cp%3EEuropeans,%20in%20general,%20know%20that%20meat%20was%20once%20an%20actual%20animal,%20and%20are%20okay%20with%20that.%20%20They%20have%20no%20problem%20enjoying%20all%20of%20it.%3C/p%3E%3Cp%3EIt's%20common%20to%20see%20a%20plate%20of%20pig's%20feet%20at%20the%20table%20next%20to%20you%20at%20lunch.%3C/p%3E%3Cp%3EPig%20ears%20(real%20ones)%20are%20great%20dog%20treats!%3C/p%3E%3Cp%3EWe%20were%20told%20not%20to%20accept%20dinner%20invitations%20in%20Ireland%20on%20a%20Tuesday%20because%20that%20was%20'tripe'%20(stomach%20lining)%20day%20and%20I%20often%20hear%20my%20British%20friends%20raving%20about%20the%20tongue%20they%20had%20at%20so%20and%20so's.%3C/p%3E%3Cp%3EI,%20on%20the%20other%20hand,%20come%20from%20a%20squeamish%20background.%3C/p%3E%3Cp%3EI%20like%20what%20I%20eat%20to%20have%20'food'%20names:%20chops,%20steaks,%20roast;%20rather%20than%20vital%20body-part%20names:%20lung,%20heart,%20tongue,%20brains.%3C/p%3E%3Cp%3EDon't%20get%20me%20wrong,%20I%20have%20eaten%20my%20share%20of%20non-standard%20fare.%3C/p%3E%3Cp%3EI%20grew%20up%20in%20the%20Midwest%20where%20hunting%20is%20common,%20(although%20by%20the%20time%20I%20saw%20any%20of%20the%20meat%20it%20was%20cooked%20and%20on%20the%20table).%3C/p%3E%3Cp%3EI%20have%20eaten:%20squirrel,%20rabbit,%20raccoon%20(only%20once,%20eww..),%20venison,%20buffalo%20and%20all%20sort%20of%20birds.%20%20In%20the%20southwest%20I%20was%20convinced%20to%20try%20rattlesnake%20and%20in%20Florida,%20'gator.%3C/p%3E%3Cp%3ETrust%20me,%20the%20only%20thing%20that%20tastes%20like%20chicken%20is%20chicken!%3C/p%3E%3Cp%3EI%20am%20not%20totally%20lacking%20in%20culinary%20courage%20-%20I%20just%20don't%20want%20to%20eat%20intestines...or%20brains...or%20glands...or%20tongues.%3C/p%3E%3Cp%3EPlus,%20I%20don't%20know%20how%20to%20eat%20a%20pig%20foot....Pick%20it%20up%20and%20gnaw?%20%20Knife%20and%20fork...how%20does%20one%20cut%20a%20hoof?%20%20Does%20one%20eat%20all%20of%20it?%20%20Is%20that%20why%20there%20are%20so%20many%20dogs%20in%20European%20restaurants%20(slip%20it%20under%20the%20table%20to%20the%20family%20garbage%20can)?%3C/p%3E%3Cp%3EFor%20the%20record%20I%20have,%20unintentionally,%20eaten%20sweetbreads%20(quite%20tasty),%20kidneys%20(I'll%20pass),%20horse%20(kind%20of%20sweet%20but%20very%20lean%20and%20tender),%20kid%20(flavor%20was%20good%20but%20texture%20strange),%20tripe%20(no%20comment)%20and%20haggis%20(lots%20of%20whisky)%20and%20more%20parts%20of%20pig%20than%20I%20really%20want%20to%20know%20about.%3C/p%3E%3Cp%3EAnd%20foie%20gras?%20%20That's%20a%20classification%20all%20to%20itself:%20Nectar%20of%20the%20Gods!%20%20(My%20mother%20liked%20liver...)%3C/p%3E%3Cp%3ERepost%20from%203/2006%3C/p%3E%3Cp%3EAfter%20making%20the%20Moroccon%20Chicken%20the%20other%20day,%20which%20required%20two%20(?)%20chicken%20livers,%20I%20had%20the%20rest%20of%20the%20package%20of%20chicken%20livers%20to%20deal%20with.%3C/p%3E%3Cp%3EHmmm.....%20Liver...%20Bacon....Onion....%3C/p%3E%3Cp%3ECook%20pasta%20according%20to%20package%20instructions.%3C/p%3E%3Cp%3EChop%20onion.%20Cut%20bacon%20into%20matchsticks.%20%20In%20large%20nonstick%20skillet%20heat%201%20tbs%20olive%20oil%20over%20medium%20heat.%20Add%20onions%20and%20saut%C3%A9%205%20minutes.%20Add%20bacon%20and%20saut%C3%A9%20until%20crisp.%20Add%20remaining%201%20tbs%20oil%20if%20needed%20(my%20bacon%20is%20very%20lean%20so%20I%20need%20it).%20Snip%20or%20cut%20sage%20leaves%20in%20half%20or%20quarters.%20Trim%20chicken%20livers%20if%20needed%20and%20cut%20in%20half.%20Add%20sage%20and%20livers%20to%20pan%20and%20saut%C3%A9%205%20-%208%20minutes.%20Cover%20pan%20and%20turn%20heat%20to%20low%20and%20let%20'rest'%205%20minutes%20more.%20%20Add%20pasta,%20toss%20to%20combine%20and%20serve.%3C/p%3E%3Cp%3EI%20do%20like%20using%20up%20the%20leftover%20bits%20;-))%3C/p%3E){kind=link}