Penne with Chicken Livers Recipe

Are you tired of the same old pasta recipes? Looking for a unique and adventurous dish that will pique your taste buds? Look no further - Penne with chicken livers is here to impress! While the thought of using chicken livers in a pasta dish might seem unusual to some, it's time to push culinary boundaries and embark on a flavor-packed journey that will leave you craving more.

Chicken livers often find themselves neglected in the culinary world, overshadowed by more popular cuts of meat. However, it's time to give them the recognition they deserve. When cooked properly, chicken livers can be tender, succulent, and packed with flavor - they add a unique richness to any dish they grace.

With each delectable bite, penne with chicken livers challenges preconceived notions and delights the adventurous palate. The combination of tender chicken livers, creamy sauce, and perfectly cooked penne creates a symphony of flavors that captivates the senses.

So, the next time you're feeling adventurous, step outside your comfort zone and let this take you on a gastronomic adventure. This surprising and undeniably delicious dish may just become your new pasta obsession. 

Prep Time: 10 mins
Cook Time: 10 mins
Serves: 4

1 yellow pepper, halved, cored and deseeded
300g penne pasta
2 tbsp olive oil
50g butter
1 red onion, sliced
250g chicken livers, trimmed
1 rosemary sprig, chopped
salt and pepper
75g Parmesan cheese, freshly grated to serve

1. Place the yellow pepper under a preheated hot grill for 5 minutes, or until the skin is blistered and black.  Allow to cool, then peel away the skin and chop into bite-size chunks.

2. Meanwhile, bring a large saucepan of water to the boil.  Cook the penne for 4 minutes if fresh or 8 minutes if dried, or according to packet instructions.

3. Heat the oil and butter in a large frying pan, add the onion and chicken livers and cook over a high heat until browned all over.  Add the rosemary and season with salt and pepper.  Do not overcook the chicken livers as this dries them out and makes them hard, they are best still pink in the middle.

4. Drain the penne, add the chicken liver sauce and toss well.  Serve immediately with freshly grated Parmesan.