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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

Method

  • 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
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At A Glance

  • Serves 4 people

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