spaghettini with chicken livers (PPN#161)

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summary: recipe for spaghettini with chicken livers; information about Presto Pasta Nights (click on image to see larger views and more photos)

spaghettini

The first time we made crispy chicken livers, we overestimated about how many livers to buy.

But it turns out these chicken livers are also fantastic the next day for lunch as is – the crunchy bits are just as wonderful.

The left-overs are also great in spaghetti sauce. And the remarkable thing is that some of the livers stay crispy even after being tossed in the spaghettini.

After finding out how fabulous the left-overs are, we’re always going to overestimate about how many livers to buy.

Because liver and bacon is such a great combination, we naturally wanted to included some in the sauce for the noodles. But we didn’t have bacon. However, we DID have a wonderful smoked pork sausage from the Polish deli so used that instead. And onions, of course. What would liver be without onions? :stomp:

Here is what T did:

Spaghettini with left-over Chicken Livers

Once again, no measurements….

  • olive oil
  • fennel seeds
  • chili flakes
  • onions, chopped
  • garlic, optional
  • left-over chicken livers
  • broccoli
  • seasalt and freshly ground pepper, to taste
  • spaghettini
  1. Roughly chop left-over chicken livers into small pieces and set aside.
  2. In a large frying pan, heat olive oil. Add the fennel seed and cook until you smell it (a minute or so).
  3. Add the chili flakes and cook them at med heat until they are dark (a minute or less). The flakes shouldn’t be burnt to a crisp just nicely darkened. Watch that the oil is not too hot or the chili fumes will bring on a major coughing fit.
  4. Add the onions and continue cooking until they are just starting to turn gold.
  5. Add the sausage (or ham) and cook until it is quite dried out.
  6. Add the garlic at the last minute or so of cooking the sausage so it doesn’t burn. (There’s nothing worse than burnt garlic).
  7. Remove from heat and stir in the liver.
  8. Cook spaghettini in well salted boiling water for as long as it takes to make it al dente.
  9. As the spaghettini is cooking, add the broccoli to the boiling water and blanche for 2-3 minutes. You want the broccoli to be relatively firm. Use a slotted spoon to remove the broccoli from the boiling water and add it to the liver mixture.
  10. Drain pasta, leaving it a little wet.
  11. Put the liver mixture pan back on the heat. Dump the cooked pasta in and toss until everything is coated with oil.

Serve immediately.

Presto Pasta Nights - every FridayPresto Pasta Nights #161

Over three years ago, Ruth (Once Upon a Feast) created this weekly event for people to share their favourite pasta dishes. This week, the inimitable Katie (Thyme for Cooking) is hosting. Make sure you put a bib on before going to look at her Shrimp in Tomato and Green Garlic Sauce on Angel Hair Pasta….

For complete details on how to participate in Presto Pasta Nights (PPN), please read the following:

edit 30 April: Katie has posted the PPN#161 roundup (Ooooooh, which one should I have for lunch?)

 

From time to time, our local grocery store has massive markdowns on the kind of dry pasta we like. Normally, it costs about $1.60 for 750gm. Not long ago, it was marked down to $0.75 a package!! Each time we went to the store, we got an embarrassing number of packages, shoving them into our bike bags as people stared (no low carb diet for us…). All that spaghettini is now taking up room in the flour bin. (Oh, oh. I’m not sure what we are going to do when we have to buy a new 10Kg bag of flour next week.)

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  • Yum….chicken liver. I just finished dinner, am really full and yet…the thought of this dish has me drooling.

    Thanks for sharing with Presto Pasta Nights.

  • Chicken livers … bacon (yes, the smoked sausage would be just fine too) … onion … you keep teasing me with this … I’ve got to make some chicken livers.

  • So….. How can you have leftover chicken livers? You must have made enough for about 15 normal people. I find them altogether too moorish. Fortunately, they come in 400gr (14oz) containers – and 2 would be too much.
    Great dish!

  • ejm

    It is tricky to ensure that there are too many, Katie. But our butcher “helps” us. We get them in bulk. We ask for a pound and whoever is doling them out somehow manages to put more than a pound into the container. And then adds a couple more for good measure. (Of course, we could say that it’s too much but, well, you’ve caught us. We’re hogs. And yes, they do taste like more, more more but even hogs have to stop gorging themselves.)

    Yes, Tanna. You do. They’re fabulous. (Hmmm, I wonder if we should change our menu and get chicken livers for tonight….)

    Ruth, I know exactly what you mean. It hasn’t been long since I’ve had breakfast but I want to have a big plate of this spaghettini now.

    There’s just something about these crispy chicken livers. Maybe we are all suffering from iron and vitamin B deficiency. Yes, that’s it…. :-)

    -Elizabeth

  • You’re a woman after my own heart, Elizabeth – I love chicken livers! I’ll have to try this dish out.

    Yes, do! I hope you love it as much as we do, Jean. – Elizabeth

  • MMM… Never had chicken livers and spaghetti together before. What a wonderful idea… Thanks!

    It’s relatively new to us too, Robyn. But it’s definitely a keeper! -Elizabeth

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