Pasta with Chicken Liver Ragù
I fooled everyone's taste buds with this delicious ragù recipe where I used chicken livers instead of beef! It's the perfect recipe for those who aren't fans of the taste but want to benefit from its nutritional qualities. You won't even detect them in this ragù, which is also much faster than the classic (thanks to Ixta Belfrage's base paste for a quick ragù). Let me know if you fooled anyone with it too.
Ingredients
250 g short pasta (I used maccheroni)
1/4 bunch parsley
15 basil leaves
Liver Ragù
150 g chicken livers (3-4 pieces)
65 g tomato paste
15 g hot chili paste
4 garlic cloves
1/2 small onion (20 g)
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds
30 grinds black pepper
1/2 teaspoon salt
50 ml olive oil
50 ml water
Servings: 2 large or 3 normal
Calories: 1700 cal (total)
Protein: 57 g (total)
How to prepare pasta with chicken liver ragù
- Cook the pasta in salted water according to package instructions.
- In a small food processor or with an immersion blender, blend the ragù ingredients except the livers until you have a reddish paste.
- Heat a wide pan (about 28 cm) and grease it with a little oil. Place the livers (washed well beforehand and dried with paper towels) in the pan and cook 1.5 minutes per side, just until no longer pink on the outside. They don't need to be fully cooked inside yet. Transfer them directly to a cutting board.
- In the pan where you fried the livers, add the ragù paste and bring to a boil. Simmer at medium to low heat until you see the oil collecting at the edges (about 3-4 minutes), stirring often especially toward the end.
- Drain the pasta, reserving 150 ml of the cooking water.
- Now finely chop the livers using a knife (go over them several times with the knife until they become almost a paste). Add the livers to the sauce along with half of the reserved water and mix well. Let simmer for just 1 minute.
- Add the drained pasta and the remaining reserved water and continue to sauté, stirring constantly until you see the sauce clinging to the pasta (takes maximum 2 minutes).
- Add the finely chopped herbs and mix. Serve warm. They're good reheated. If desired, you can grate Parmesan when serving.
