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Chicken Livers with Pasta

Make a tasty dinner quickly and with no fuss! Chicken livers with pasta is a great dinner choice. It's best to use good-quality pasta made from durum wheat—it won't turn mushy as it cooks or clump together in the finished dish. The chicken livers should be fresh; it's better not to buy frozen. The recipe fries the livers in butter, but you can swap in any oil you like—though butter really is worth a try, it comes out wonderfully tasty.

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Chicken liver with pasta
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 13 g
Fats 18 % 9 g
Carbohydrates 55 % 27 g
243 kcal
GI: 7 / 93 / 0
    1. Pour water into a pot (2 liters is plenty) and bring it to a boil over the heat. Salt it lightly, then add the pasta. Cook it for about 1–2 minutes less than the package directs—you want it al dente in the finished dish. 2. Drain the pasta (reserving about half a cup of the cooking water, which you'll need later) and tip it into a colander. Run cold water over it for a minute to stop the cooking, then let it drain. 3. Rinse the chicken livers well and cut them into pieces—not too small. Put them in a bowl and season with salt and pepper. 4. Put about a third of the butter in a skillet over the heat. Once it melts, add the livers and fry for 4 minutes, stirring. 5. Peel the onion and cut it into thin half-moons. Lower the heat to medium, add the rest of the butter to the skillet, and add the onion. 6. Season with salt and pepper to taste and keep frying for 8 minutes. Wash the fresh sage, chop it finely, and add it to the skillet. 7. Pour in the dry red wine and let it reduce by half. Once it's reduced, add the pasta to the livers along with the reserved cooking water. 8. Keep cooking over low heat until the sauce starts to coat the pasta. Grate the Parmesan finely and add it to the skillet (saving a little for serving). Stir and take off the heat. 9. Divide among plates. Chop the parsley and scatter it over the pasta and livers before serving, then sprinkle with the remaining grated Parmesan. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pasta, premium grade, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in \/ with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Chicken liver - 140  kcal/100g
  • Fresh sage - 58  kcal/100g

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