Chef's Recipes

Chicken liver orecchiette

Australian Gourmet Traveller recipe for chicken liver orecchiette by Eugenio Maiale from Sydney restaurant A Tavola

By Eugenio Maiale
  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
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

To request a recipe, write to Fare Exchange, , 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.


  • 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.


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

  • Author: Eugenio Maiale