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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel. | 2. In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them. | 3. Add the livers and continue cooking until they have lost their raw color. | 4. With a slotted spoon, remove the mixture to a bowl. | 5. In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry. | 6. Add the vermouth and reduce it to 1/4 cup. | 7. Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup. | 8. Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes. | 9. Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil. | 10. Add the pappardelle, stir, and cook until al dente. | 11. Drain and in a large serving bowl toss with the sauce (reheated if necessary). | 12. Garnish with the chopped fresh parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	1			539.7756	3.3112	76.7479	21.9085
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
scallion	5		minced	160.0	36.7	9.15	0.95
shallot	2		minced	230.4	53.76	8.0	0.32
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
mushroom	1/2		sliced	-	-	-	-
vermouth	1/2	cup		403.4676	0.0	89.7602	2.2667
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
tomato	2		skinned seeded chopped	124.1379	27.5262	6.4768	1.0795
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
sage	1/2	teaspoon	dried	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
red pepper flake			crushed	403.4676	0.0	89.7602	2.2667
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
pappardelle pasta	1	lb		403.4676	0.0	89.7602	2.2667
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.