Chicken liver orecchiette

AT A GLANCE

  • Serves 4 people

  • 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
01   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.
02   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.
Note Eugenio Maiale’s preferred brand of orecchiette is La Puglia a Tavola.

Recipe:

EUGENIO MAIALE, A TAVOLA

Photography:

TENY AGHAMALIAN

Styling:

VANESSA AUSTIN

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