Chicken liver pasta
Chicken livers and cream make this a really rich pasta sauce that is famous in a Sydney restaurant called Pulcinella. It is really simple to make and very tasty. Don’t even attempt this if you are dieting but if you love a nice rich creamy pasta sauce and have a thing about chicken liver like I do, you are going to be very happy you tried it. (for 2)
What you need
250g chicken livers trimmed and chopped
2 small onions sliced
175ml cream
2 eggs beaten
Salt and pepper
Parmesan cheese
Oil for frying
The process
Add about 3 tablespoons oil to a pan on a medium heat and fry the onions until they begin to brown. Add the chicken livers and cook, stirring until the begin to change colour.
Add the cream and mix to combine and cook for 2 minutes. Add the beaten eggs, stir quickly and remove from heat.
Season with and pepper and add to your favorite cooked pasta and top with finely grated parmesan cheese.
It is very rich so serve with a simple green salad.
This was quite nice, thanks!
You are welcome Liat, glad you enjoyed. Happy days G
Can i add mixed frozen vegetables to this recipes?
Hi Puseletso, you could, just make sure that you thaw them first and drain off any excess liquid. Cheers for now G
hi Graham…thnx for the recipe, it looks delicious and i wanna try it out tonite..just one question tho, to be sure…whn u say cream u mean clover cream?
Hi Kgabi, Clover cream will certainly do it, just make sure you use fresh cream, not any of the low fat, reduced fat or long life type cream products.. Good old fashioned fresh cream. Have a fantastic evening G
i am going to try this tonite…i hope it works, will definally let u know. PS: this is my 1st time im cooking anything for my family so im crossing fingers…
We are holding thumbs for you karabo, cook with confidence and always have fun.. Cheers for now G
Hi Graham
Maybe a stupid question..will frozen (not fresh) chicken livers work?
Hi Tania, they will work, fresh is always best though. Have a lekker time G
Hi Graham
I am loving each and every recipe that I have tried of yours, the meals are so easy to prepare and so wholesome and delicious, especially on these cold winter nights. Do you have any recipes for chicken livers peri peri, and Trinchada. I am an x Durban girl and love my spicy foods.
Thanks for your fabulous recipes.
Hi again try this Trinchado recipe https://cookbook.co.za/meat-recipes/beef-recipes/portuguese-beef-trinchado/ and there is a suggestion along with it.
This is a great chicken liver pasta sauce that can happily be served on it’s own https://cookbook.co.za/pasta-recipes/roast-tomato-and-chicken-liver-penne/ and there is no reason you can add a bit of chili or peri peri to it. Have a lekker evening G
Hi. Could I possibly omit the eggs? What does the eggs do to the dish.
Hi ruth, the egg ads richness and acts as a thickening agent, you could leave it out I suppose but it just would not be the same. Cheers G
Sounds absolutely unreal! My question however is do you think I could use a white sauce instead of cream?
Hi Thembs, you could use a loose white sauce but be careful that it is properly cooked white sauce or it will thicken up too much. Cheers for now, G
Thank you Graham… just so you know, I am the queen of white sauce, ha ha. later
Hi Thembs, fantastic an African Queen in our midst, we are privileged and honoured 😉 be spoiled G