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Chicken liver orecchiette

Chicken liver orecchiette

“On a visit to Sydney, friends and I dined at A Tavola in Darlinghurst and enjoyed it so much we went back the next night! Would Eugenio Maiale provide the recipe for the chicken liver pasta recipe as I’d love to make this at home?”
Damien Harper, Armidale, NSW

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Chicken liver orecchiette

Serves 4
Cooking Time Prep time 10 mins, cook 15 mins
220 gm   (about 4) chicken livers, cleaned and trimmed of sinew
60 ml   (¼ cup) olive oil
25 gm   butter
1   golden shallot, finely chopped
1   clove of garlic, finely chopped
40 gm   flat pancetta, finely chopped
4   sage leaves, coarsely torn
100 gm   cavolo nero, thinly sliced
150 ml   tomato purée
80 ml   (1/3 cup) dry vermouth
1 tsp   finely grated lemon rind
320 gm   dried orecchiette (see note)
To serve:   finely grated pecorino


1 Using absorbent paper, pat chicken livers dry, then coarsely chop and set aside. Heat olive oil, butter and shallot in a large pan over medium heat and sauté until translucent (5-7 minutes). Add garlic, pancetta and sage and cook until garlic is tender (1 minute). Add liver and cook until browned (1 minute), then add the cavolo nero and combined tomato purée and vermouth, and stir to combine. Cook over low heat until cavolo nero starts to wilt (6 minutes). Add lemon rind and season to taste with sea salt and freshly ground black pepper.
2 Meanwhile, cook orechiette in a large saucepan of boiling salted water until al dente. Drain, add to frying pan, toss to combine and serve immediately with grated pecorino.

Note Eugenio Maiale’s preferred brand of orecchiette is La Puglia a Tavola.

RECIPE Eugenio Maiale, A Tavola PHOTOGRAPHY Teny Aghamalian STYLING Vanessa Austin


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