The chicken liver ragù is the perfect recipe for a simple and tasty pasta that allows you to enjoy livers in a different way than the usual Tuscan crostini. Unlike the classic Bolognese ragù, this one is prepared quickly, so the pasta with chicken livers will be ready in no time.
If you like quick and easy main courses, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 226.63 (Kcal)
- Carbohydrates 13.85 (g) of which sugars 2.58 (g)
- Proteins 18.98 (g)
- Fat 10.03 (g) of which saturated 2.32 (g)of which unsaturated 2.85 (g)
- Fibers 3.05 (g)
- Sodium 511.93 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 7 oz chicken livers
- 7 oz tomato puree
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 1/4 cup dry white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
- 1 Cutting board
- 1 Knife
- 1 Pan non-stick 9.5 inches
Procedure
For a good liver ragù, it’s important to use very fresh livers. If you can’t find chicken livers, you can also use rabbit or turkey livers.
First, cut the chicken livers into cubes (about 1/4 inch by 1/4 inch), remove any white fibers and blood spots because they could give the dish a bitter taste when cooked.
Dice the onion, celery, and carrot into very thin cubes, they must be of uniform size to cook at the same time. Put them in a pan with a drizzle of extra virgin olive oil, and cook over medium heat until the onion is almost transparent.
Now add the diced livers and cook over high heat, once cooked, add the wine and let it evaporate, continue for a couple of minutes to absorb the liquid part.
Now you can adjust with a grind of pepper, add the tomato puree, and cook over very low heat. Continue for about 15-20 minutes to complete cooking and to thicken the tomato puree. The ragù should become thick and dense.
Finally, add a couple of tablespoons of cooking water to the ragù, toss the pasta in it, and mix until it becomes creamy and flavorful.
Your chicken liver ragù is ready!
Plating Tips:
Chicken liver ragù is perfect with long pasta like spaghetti. Create nests of pasta and place the remaining ragù cubes on the pasta, add a drizzle of oil and a grind of pepper.
Wine Pairing with Chicken Liver Pasta:
This dish pairs perfectly with a full-bodied red wine that can complement the slightly bitter note of chicken livers. For example, you can serve a Montepulciano or a Chianti Classico.
