Pasta with Liver and Sherry Sauce
June 06, 2011
At a recent dinner at Acquerello in San Francisco, I had a wonderful pasta with foie gras and truffles. This is a poor man's version, with chicken liver and a cream sherry standing in for foie gras.
Ingredients
- 1/2 lb short pasta
- 1/4 lb chicken liver, trimmed and cut into bite sized pieces
- 1/2 tbsp butter
- 1/2 onion, chopped fine
- 2 cloves garlic, minced
- 2 strips bacon, diced
- 2-3 sage leaves, cut into strips
- 2 tbsp sweet cream sherry
- 2 tbsp heavy cream
- Salt and pepper, to taste.
- 1/2 tbsp chopped parsley, to garnish.
Preparation
- Follow the instructions to cook the pasta that you are using. The sauce will take about 10 minutes to make, so if you need about 10-15 minutes to cook the pasta, start that first.
- In a heavy-based pan, heat the butter on medium heat till the foam subsides. Add the onions and garlic and saute for 2 minutes, till the onion starts turning translucent. Add the bacon and saute till browned slightly.
- Add the chicken livers and saute for about 2-3 minutes, till slightly colored on the outside. Make sure you do not overcook the livers - they should be pink in the center.
- Add the sherry and deglaze the pan, scraping up the browned bits. Add the cream and the sage leaves, and let the sauce simmer till it coats the back of a wooden spoon. Add salt and pepper.
- Drain the pasta and toss with the sauce. Serve in heated plates, garnished with parsley.