Chicken Liver Ragu with Pappardelle
Chicken liver ragu with parpadelle is a delicious rustic dish from Tuscany. Delicate chicken livers are cooked gently in a ragu of white wine and tomato sauce.
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.