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Chicken livers with lemon, pancetta and toasted fregola

If you can't find toasted fregola, barley or small pasta such as risoni or ditalini will work well here, but you may need to adjust the cooking time.

You'll need

150 gm toasted fregola (see note) 4 golden shallots, cut into thin wedges 100 gm butter, softened 1 tbsp thyme leaves 1 tbsp coarsely torn sage 12 thin slices flat pancetta 12 chicken livers, trimmed 250 ml (1 cup) chicken stock To serve: radicchio For squeezing: lemons


  • 01
  • Cook toasted fregola in boiling water until tender (5-7 minutes), drain and keep warm.
  • 02
  • Cook shallots in butter in a large frying pan over high heat until tender (4-6 minutes), then add herbs and cook until fragrant (1-2 minutes). Add pancetta and fry on both sides until crisp (2-4 minutes), then add chicken livers and turn occasionally until almost cooked (2-3 minutes). Add chicken stock and bring to a simmer, then stir in radicchio and toasted fregola, and serve dressed with lemon juice.
Note Toasted fregola, a type of Sardinian pasta, is available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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