Chicken Liver and Ham Sauce Recipe
(serves 4)

Ingredients:

250 g
1 tbsp
30 g
2
100 g
1 tbsp
75 ml
3 tbsp

chicken livers, cut into small morsels
olive oil
butter
shallot, finely chopped
cooked ham or lean bacon, diced
fresh sage or 1 tsp dried sage
chicken stock
brandy
salt and black pepper

Method:

1. Heat the oil and butter in a frying pan and gently saute the shallots for a few minutes until translucent. Stir in the ham or bacon, sage, chicken livers and cook for 3 minutes, stirring until they have lost their raw color and became soft.

2. Add the stock to the pan, stir well and cook gently for a few minutes until the liquid has slightly reduced and thickened. Then add the brandy, season to taste and take off the heat.

3. Cook the pasta and drain. Place it in a warm bowl, reheat the sauce if necessary and toss with the pasta.

Note: For a rich creamy sauce, add 150 ml fresh cream to the livers with the brandy.

PREPARATION TIME:     10 minutes                        COOKING TIME:    10-15 minutes

 

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