Penne with Chicken Livers and Sage
A classic combination, chicken livers and sage, enhanced with fresh cream.
YOU WILL NEED
- 2 x 250 g free range chicken livers
- 1 T (15 ml) butter
- 2 T (30 ml) oil, olive or canola
- 2 T (30 ml) brandy (optional)
- 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
- 2 T (30 ml) Ina Paarman's White Sauce Powder
- 1 cup (250 ml) fresh cream
- ½ cup (125 ml) water
- 1 x 25 g Ina Paarman's Liquid Chicken Stock
- 400 g penne
- boiling water
- 2 t (10 ml) Ina Paarman's Pasta Spice
- 2 T (30 ml) olive oil
- 2 T (30 ml) butter
- 1 T (15 ml) canola oil
- 25 fresh sage leaves
- ¼ cup (60 ml) grated parmesan, pecorino or Italian hard cheese
- freshly ground black pepper
Fill and switch on the electric kettle to give you boiling water for cooking the pasta later.
Rinse and halve the chicken livers. Spread out on paper towel to drain away any moisture.
Preheat a heavy based non-stick frying pan. Add the butter, when it starts to discolour add the oil. Lay the livers down in a single layer and brown both sides over high heat. Add brandy and immediately set alight. Be careful; keep the flaming pan out from under your extractor fan.
When the flames have died down, season with Garlic & Herb Seasoning and stir in the White Sauce Powder. Add the cream, water and the sachet of Liquid Chicken Stock.
Bring just to a slow simmer, cover with a lid and move pan away from the stove plate. Leave to rest and cook in the residual of the pan heat while cooking the pasta.
Boil the penne in unsalted water. Drain, season with Pasta Spice and toss with olive oil.
While boiling the pasta, fry the sage leaves in the butter and canola oil combination shaking the pan to roll the leaves. Don’t overcook; the leaves must just be crisping. Drain on kitchen paper.
Dish the pasta into soup plates. Top with chicken livers and sauce. Sprinkle with parmesan and sage. Give each plate a good grinding of black pepper.