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Green Noodles with Chicken Livers
Category: Main Course, Chicken
Serves:
Rating:
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Ingredients:
1 pound chicken livers 1 T butter 1 T olive oil 3/4 c thinly sliced onions Salt and pepper 1 t finely chopped garlic 2 t fresh chopped sage or 1 t dried sage 1/4 c flour 4 t vegetable oil 1/2 pound green spinach noodles 1/3 c heavy cream 1/2 t freshly grated nutmeg 4 T grated Parmesan cheese
Directions:
Pick over livers and discard tough connecting membranes. Cut into bite-sized pieces and set aside. Melt butter and olive oil in small nonstick skillet. Add onions and salt and pepper to taste. Cook over medium heat until wilted. Add garlic and sage. Cook, stirring often, until onions become tender. Transfer to large skillet and set aside. Put flour in a flat dish, add salt and pepper to taste. Add the livers, coating thoroughly, and shake off excess flour. Heat oil in a skillet large enough to hold the livers in one layer. When hot and almost smoking, add livers. Cook over high heat, turning until livers are browned evenly. Cook until well browned, 3-4 minutes or longer. Transfer with slotted spoon to the pan with the onions. Meanwhile, cook the noodles in salted water according to the instructions on the package. Do not overcook. Drain, reserving 1/4 c cooking liquid. Add the cream and cooking liquid to the pan with the onions and livers. Bring to a boil. Add the drained noodles, nutmeg and Parmesan cheese. Toss well, adjust seasonings and serve.