Fusilli with Chicken Livers

I can provide you with the recipe to prepare Fusilli with Chicken Livers, a rustic and flavorful dish that combines pasta with a richly flavored sauce.

Ingredients

• 320 g of fusilli
• 400 g of chicken livers
• 1 small onion
• 2 cloves of garlic
• ½ glass of white wine
• 400 g of peeled tomatoes or tomato puree
• Extra virgin olive oil as needed
• Salt and pepper as needed
• Chopped parsley (optional)
• Grated Parmesan cheese (optional, to serve)

Preparation

1. Start by cleaning the chicken livers, removing any bile parts and cutting them into small pieces.

2. Finely slice the onion and crush the garlic cloves.

3. In a large pan, heat a drizzle of extra virgin olive oil and sauté the garlic and onion until the latter becomes translucent. Then remove the garlic cloves.

4. Add the chicken livers to the pan and let them brown until they take on a golden color on all sides.

5. Deglaze with the white wine and let the alcohol evaporate on high heat.

6. Add the peeled tomatoes, crushing them with a wooden spoon, or the tomato puree. Season with salt and pepper and cook for about 20-30 minutes, until the sauce has thickened and the livers are tender.

7. Meanwhile, bring a pot of salted water to a boil and cook the fusilli until al dente, following the instructions on the package.

8. Drain the pasta and toss it in the pan with the liver sauce. Mix well to combine.

9. Serve the Fusilli with Chicken Livers sprinkled, if you like, with chopped parsley and a dusting of grated Parmesan cheese.

Curiosity

This dish is a variation of the more classic liver sauce that is often prepared in Italy, especially in Tuscany. Normally chicken livers are also appreciated for the preparation of crostini, but this way they make an excellent pasta topping, giving an intense and rich taste that pairs well with fusilli.