Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chicken liver orecchiette

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

“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

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.