Chicken livers with lemon, pancetta and toasted fregola

AT A GLANCE

  • Serves 4 people

If you can't find toasted fregola, barley or small pasta such as risoni or ditalini will work well here, but you may need to adjust the cooking time.

  • 150 gm toasted fregola (see note)
  • 4 golden shallots, cut into thin wedges
  • 100 gm butter, softened
  • 1 tbsp thyme leaves
  • 1 tbsp coarsely torn sage
  • 12 thin slices flat pancetta
  • 12 chicken livers, trimmed
  • 250 ml (1 cup) chicken stock
  • To serve: radicchio
  • For squeezing: lemons
01   Cook toasted fregola in boiling water until tender (5-7 minutes), drain and keep warm.
02   Cook shallots in butter in a large frying pan over high heat until tender (4-6 minutes), then add herbs and cook until fragrant (1-2 minutes). Add pancetta and fry on both sides until crisp (2-4 minutes), then add chicken livers and turn occasionally until almost cooked (2-3 minutes). Add chicken stock and bring to a simmer, then stir in radicchio and toasted fregola, and serve dressed with lemon juice.
Note Toasted fregola, a type of Sardinian pasta, is available from select delicatessens.

Topics:

FREGOLA, SHALLOTS, LEMONS, LIVERS, SAGE, MAIN, WINTER, PANCETTA, RADICCHIO, ITALIAN, CHICKEN, FAST, THYME

Photography:

DEAN WILMOT

Styling:

CLAIRE DELMAR

FEATURED IN

Aug 2013

Aug 2013

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