Pappardelle with chicken livers

Preparation info
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    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

These wide, generous ribbons of pasta go well with feisty Tuscan sauces like braised goat, hare, and this quick sauté of tomato, chicken livers and rosemary. Make this only when you find fresh, firm, clean-looking chicken livers, which is generally where you will find fresh, firm, clean-looking chickens.


  • 400 g (14 oz) chicken livers
  • 2 tbsp olive oil</


Wash and trim the livers, removing any icky membrane and discolourations, and cut into 2.5 cm (1 in) pieces, Heat olive oil, add garlic, and cook for 2 minutes. Add onion and cook until soft. Add livers, rosemary and sage, and cook, stirring, until livers are almost cooked, about 3 minutes.

Remove livers, turn up heat, add wine, and allow sauce to bubble and reduce. Add tomato passato o