Chicken Liver And Lemon Pasta Recipe

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Servings: 6

Ingredients

Cost per serving $3.23 view details

Directions

  1. Trim the chicken livers, removing any greenish parts. Rinse and pat dry with absorbent paper.
  2. Heat half the butter in a large frying pan, add in the spring onions and thyme and sweat till the onions are soft but not coloured. Add in the garlic and cook for 1 minute further.
  3. Add in half the chicken livers and cook, turning frequently, till brown on the outside but still pink in the centre. Remove and throw away the sprig of thyme. Put the chicken liver mix into a food processor and process till smooth. Season to taste with salt and pepper.
  4. Meanwhile, heat the remaining butter in the frying pan till foaming and cook the remaining chicken livers as before. Add in the brandy or possibly marsala and lemon zest to the pan and cook for 1 further minute.
  5. Season lightly with salt and pepper and return the processed chicken liver mix to the pan. Mix thoroughly.
  6. Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water to that the oil has been added, till al dente. Drain and return to the pan. Add in the chicken liver mix and mix thoroughly.
  7. Transfer to a large serving dish, sprinkle with the Parmesan cheese and serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 285g
Recipe makes 6 servings
Calories 743  
Calories from Fat 227 31%
Total Fat 25.8g 32%
Saturated Fat 12.54g 50%
Trans Fat 0.14g  
Cholesterol 432mg 144%
Sodium 272mg 11%
Potassium 593mg 17%
Total Carbs 87.01g 23%
Dietary Fiber 4.6g 15%
Sugars 3.78g 3%
Protein 36.32g 58%
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