I must admit, I do have a weakness for chicken livers. They have a richness of flavour that gives them a meatiness that you dont get from other parts of a chicken. So when I see an Italian chicken liver recipe, it always gets my attention, and this chicken liver ragu recipe is no exception. If you’re looking for proper Italian chicken liver recipes with real regional roots, then you will love this chicken liver ragu dish from Tuscany.
When perfectly cooked, chicken livers have a wonderful velvety texture that I just love. The fact that chicken livers are so cheap is just an added bonus. If you’re a fan of traditional Italian food, then this chicken liver ragu recipe is a must-try. It also works as a great option if you’re searching for simple chicken liver pasta ideas that still feel rustic and authentic.
The Origins of Chicken Liver Ragu
Chicken Liver Ragu with pappardelle, or Ragu di Fegato di Pollo con Pappardelle, is a dish that comes from the heart of Tuscany, a region in central Italy known for its rolling hills, vineyards, and farm-to-table cooking. Tuscan cuisine is characterized by its simplicity and reliance on high-quality, local ingredients. This Italian chicken liver recipe is no exception. It’s one of those classic chicken liver pasta recipes that showcases how humble ingredients become something special.
The word “pappardelle” comes from the Italian verb “pappare,” which means “to gobble up.” Perhaps this reflects the pasta’s ability to hold onto sauces. On the other hand (and much more likely), it refers to the hungry hoards gobbling up platefuls of this delicious ragu.
Chicken livers have long been a staple in Tuscan cooking, often used to create rich, flavorful sauces. Historically, offal (organ meats) was a way for families to make the most of their livestock, ensuring nothing went to waste. Over time, Italian peasants transformed these humble ingredients into dishes that we now consider gourmet. Many of these old-school Italian chicken liver recipes also used pasta to stretch the meal, which is why chicken liver pasta remains so popular today.
Pappardelle, the pasta used in this dish, is a wide, flat pasta noodle. It comes from Tuscany and Emilia-Romagna. Its broad surface makes it perfect for clinging to hearty sauces, like the rich chicken liver ragù.
Regional Variations: While this dish is most closely associated with Tuscany, you’ll find chicken liver ragu recipes in other parts of Italy. In Emilia-Romagna, for example, it’s common to add a splash of cream to the sauce for extra richness.
Chicken Liver Ragu Ingredients
To make this dish, you’ll just need a handful of simple yet tasty ingredients. As always with Italian cooking, ingredients should be as fresh as possible:
For the Chicken Liver Ragu:
- Chicken livers – chicken livers are clearly the star of the show in this recipe. Their rich meatiness gives a distinctive earthy flavour. You should buy the freshest chicken liver possible, and trim away any sinews and connective tissue.
- Pancetta – try and find real Italian pancetta and dice it yourself. it makes such a difference. You can use bacon lardons, but avoid the smoked variety which over power the flavours of the dish
- Sage leaves – sage and chicken livers are perfect companions. Chicken livers have a rich, earthy, and slightly metallic taste, which can be intense on its own. Sage, with its warm, slightly peppery, and aromatic qualities, helps balance the strong flavour of the livers, adding depth and complexity.
- Minced beef – this recipe uses a small amount of minced beef which helps balance out the richness of the chicken livers. But make sure you choose a tender cut of beef as the mince is only fired in the pan for a short time. I used rump, which I bought whole from the butcher and minced at home myself.
- White wine (such as Vermentino or Pinot Grigio) lifts the flavour of the chicken liver ragu.
- Tomato paste – adds some much needed colour and some acid to the dish.
- Parmigiano-Reggiano cheese – what Italian pasta dish would be complete without some fruity parmesan grated on top at the table.
For the Pappardelle:
- Pappardelle pasta – buy pre-made dried pappardelle if you must, but making your own is not only great fun, it is also much cheaper.
- Salt – make sure your pasta water is as salty as the sea. And yes, you should taste your pasta water before adding the pasta, just to make sure. This really flavours the pasta, as well as the ragu when you add a ladleful of pasta water to the pan.
Pairing Suggestions
If you serve this chicken liver pasta recipe as a traditional Primi course, then it should be served on its own. But if this is served as a meal on its own, the consider serving it with:
- A simple green salad dressed with olive oil and balsamic vinegar.
- A side of roasted vegetables, such as zucchini or eggplant.
- A glass of Tuscan red wine, such as Chianti or Brunello di Montalcino go perfectly with chicken liver ragu.
If you’re looking for more Italian chicken liver ragu recipes or other chicken liver pasta recipes, this dish is a perfect starting point because it shows the classic Tuscan approach.
FAQ
To make chicken liver ragu, you clean the chicken livers, trim away any connective tissue or green parts, pat them dry, cut them into bite-sized pieces, then cook them gently until they’re browned but still pink inside.
This recipe doesn’t call for soaking. You simply rinse the livers under cold water, dry them well, and trim them before cooking.
The content doesn’t discuss nutrition, but it does point out that chicken livers are rich, flavourful, affordable, and a classic ingredient in traditional Italian cooking.
“Fegato di pollo” is the Italian term used in this recipe for chicken liver. So this recipe would be called Ragù di Fegato di Pollo in Italian.
More Tuscany Recipes: If you love the flavours of Tuscan cuisine, you may also enjoy these other recipes from Tuscany.
More Italian liver recipes: Or you might enjoy some more Italian liver recipes.
Duck Ragu from the Friuli region.
Friuli Chicken Liver Risotto with Sage
Marche Vincisgrassi – a rustic version of lasagne from the Marche region.
Crostini Neri – a delicious but simple chicken liver pate from Tuscany.
Fegato all’Agrodolce – a sweet and sour veal liver recipe from Sicily.
Buon appetito! 🇮🇹
Chicken Liver Ragu with Pappardelle
Equipment
- Chef Knife
- Wooden Spoon
- Paper Towels
Ingredients
- 250 grams chicken livers
- 1/2 medium onion (finely chopped)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic (minced or grated with a microplane)
- 100 grams pancetta (diced)
- 10 small sage leaves (finely chopped)
- 125 grams lean minced beef ((sirloin or rump))
- 1 tbsp tomato purée
- 100 ml dry white wine
- 500 grams pappardelle ((fresh or dried))
- salt
- pepper
Instructions
- Clean the chicken livers. Then remove any connective tissue or greenish parts, as these can be bitter. Rinse them under cold water and pat them dry with paper towels. Cut the livers into bite-sized pieces.250 grams chicken livers
- Heat the extra virgin olive oil in a cast iron pan over medium heat. Then add the chopped onion and a good pinch of salt, and cook for 5-6 minutes until golden brown. Then add the minced garlic. Be careful not to burn the garlic, as it can turn bitter. My tip is to add the next ingredients as soon as you get a big whiff of garlic from the pan.
- Now add the pancetta and chopped sage and continue to cook until the pancetta has coloured. Then add the minced beed to the pan and cook until the beef has started to turn brown, and lose its raw colour. About 3-4 minutes. Then add the chopped chicken livers, and cook until the chicken livers have browned but are still pink in the middle. Stirr regularly to prevent the meat from sticking to the pan.
- Mix the white wine and the tomato paste together until well combine. Add the liquid to the pan and allow the liquid to deglaze the bottom of the pan. Let the wine simmer for 2-3 minutes until it reduces slightly.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Fresh pappardelle will just take 3-4 minutes.
- Drain the pasta and add it to the pan with chicken liver sauce. Toss everything together to ensure the pasta is well-coated. Add some pasta water to the pan. This adds more flavour and seasoning. But it also emulsifies the sauce and helps it stick to the pasta.
- Serve immediately, garnished with grated Parmigiano-Reggiano cheese if desired.
Notes
- Use Fresh Ingredients: The quality of your chicken livers and tomatoes will make a big difference in the final dish. For this reason, opt for fresh, organic livers and high-quality canned tomatoes.
- Don’t Overcook the Livers: Chicken livers can become tough and grainy if overcooked. Aim for a slightly pink center when browning them.
- Pair with the Right Wine: A glass of Chianti or another Tuscan red wine complements the rich flavors of this chicken liver ragu perfectly.
2 Comments
This is my favorite use of chicken livers, and we served pate at our wedding.
Fantastic!