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August 2018
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Chicken Liver with Gemelli (Pasta), Sage & Butter Sauce

(The Chicken Liver)

2 to 3 TBS Persian Lime Infused Olive Oil

1 Med. Red Belle Pepper, Course Chop

2 or 3 Stems Green Onion, Course Chop

1 to 2 TSP Garlic, Fine Chop

1 Pound Fresh Chicken Liver, Cut in Bite Size Pieces

1/4 Cup Sun Dried Tomato, Course Chop

1 1/2 TSP Salted Capers, Crushed & Course Chop

Salt & Pepper to Taste


(The Sage & Butter Sauce)

3 TBS Butter

3 to 4 TBS Flour

2 Cups 1/2 & 1/2 Style Cream

1/4 TSP Nutmeg, Fresh Ground


First, Put pot of Water on stove, to bring to boil.

When water comes to the boil, Salt & add the pasta.

16 ounce Gemelli no. 97 (You can substitute a small ‘corkscrew’ type paste.

Cook to el dente.


Now, while water is heating;

Heat Lime Infused Olive Oil for a few minutes in a Large Sauté Pan over a medium temp.

Add Onion, Garlic, Red Belle Pepper and Chicken Liver.

Stir around so as not to let Chicken Liver scorch.

After about 5 minutes Season to taste with Salt & Pepper.

Add Crushed Salted Capers.

Stir together.


Meanwhile start your roux.

Bring Butter to the melt in a medium Sauce Pan over medium temp.

When melted stir in the Flour, whisking constantly to a smooth blend.

Now Slowly pour the Cream into the roux, whisk as you do so it stays smooth.

Continue heating, whisk on occasion as sauce slowly thickens.

As sauce begins to thicken, whisk in Nutmeg & Fresh Sage, pinching Sage as you add so to release the oils.


Every thing should be done just as your pasta is cooked.

Drain pasta and glug 3 or 4 glugs of good Olive Oil & stir into pasta.

Place a serving size amount of Pasta into your Pasta Bowls.

Pour about 1/3 Cup Butter & Sage Sauce over the Pasta.

Use a tablespoon and spoon about 1/2 cup of the Chicken Liver mixture over the center of the Butter & Sage Sauce. Garnish with julienned Sage Leafs & Red Belle Pepper.









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