Chicken Liver Pasti Pt Recipes

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
• Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Steps:

• In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
• The onion used in cooking the chicken livers absorbs and reduces the liver odor.
• Reduce heat, cover and simmer for 20 minutes.
• When cooked, drain, remove onions and discard.
• Cut away any hard muscle portions of the liver and discard.
• In a food processor or blender, add liver and Sherry and process until smooth.
• Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
• Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
• Refrigerate for 1 hour to chill.
• Serve with thinly sliced brown bread, rye crisp, crackers or chips.
• Refrigerate any unused portion.

Steps:

• In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
• Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
• In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
• Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
• Toss the spaghetti in the pot with the sauce and parmesan cheese.
• Buon appetito!

Steps:

• Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
• Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
• Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
• Add the chicken livers and heat through.
• Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
• Decorate with grated cheese and parsley.