Pasta with Chicken Livers and Sage - an Offal recipe

Scott at Real Epicurean suggested my beloved sage goes well with 'offal'.  (He just made some lovely-looking kidneys).  He's right, of course.  And challenge accepted.

One doesn't often see the lowly chicken liver any more.  It used to be found, occasionally, in small, Midwestern 'homestyle' restaurants and truck stops.  Years ago it was on 'Supper Club' menus, tarted up with a bit of white wine.  My mother and aunts always ordered it. In recent years it's either been ignored or combined with other bits and made into pates, mousses and terrines.

When my mother used to roast chicken (having gotten a whole one from the neighboring chicken farmer) we used to draw straws to see who was the lucky diner to get the liver.  My father always had sole ownership over the heart and gizzard but the liver - now that was another story.

Due to all the reasons the food police tell us not to eat liver (and other delectables) we don't have it as often as we used to (or don't admit to it).  But we still love it....and besides, Scott started it....

Pasta with Chicken Livers, Bacon and Sage
Time: 25 minutes 

8 - 10 oz (300gr) chicken livers
3 oz (90gr) (3 - 4 slices) smoked bacon
1 medium onion
2 sunchokes (Jerusalem artichokes)
15 - 20 fresh sage leaves, substitute 2 tbs dried
1 - 2 tbs olive oil
8 oz (250gr) fresh pasta, I used farfalle

Cook pasta according to package instructions.  Chop onion.  Cut bacon into matchsticks.  Peel and cut sunchokes into matchsticks (1/4" by 1 1/5" long - .6cm X 3.75cm).  In large nonstick skillet heat 1 tbs olive oil over medium heat.  Add onions and sauté 5 minutes.  Add bacon and sunchokes and sauté until bacon is crisp and vegetables tender, about 10 minutes.  Add remaining 1 tbs oil if needed (my bacon is very lean so I need it).  Snip or cut sage leaves in half or quarters.  Trim chicken livers if needed and cut in half.  Add sage and livers to pan and sauté 5 - 8 minutes.  Cover pan and turn heat to low and let 'rest' 5 minutes more.  While it's resting cook fresh pasta.  Drain, put into serving dish. Top with chicken livers and serve.

Note: If you're not partial to liver you could substitute spicy sausage - bratwurst or hot Italian. Slice them into 1" (2.5cm) add in place of the livers.

On another note - Kitchen Gadgets!  Here are 2 of my favorites.  Anyone know what they are?

One, obviously, plastic and commercially made.  The other, hand carved wood made by an old man in a remote mountain village.  Both cheap and very handy.

Answers on Wednesday. 

Comments

[VeuveClicquot]

Gosh, I love chicken livers. This recipe has my name written all over it! :) Thanks.

[Scott at Realepicurean]

My wife loves chicken liver, but you're right - just where can you buy it these days? The world is going crazy ...

[Tanna]

I have a recipe for calves liver for a pasta sauce that is so good even when our boys were little they begged for it. Now I haven't made it for years. I wonder if we'd still like it.
Can't wait for the answers to the gadgets!

[Mimi]

I am stumped about the gadgets.

Really stumped. Nothing I've every seen.

I feel offal.

[gattina]

I love chicken livers (hearts,... ) a ton! Interesting looking gadget, something to do with dough? Just playing the guessing game =)

[Sharon Etkin]

I think the gadgets are for macerating herbs.
I buy chicken livers at the organic butcher in my area and they're delicious, no bitterness or funny looking colours.