Shelach Recipe – Fettuccine with Chicken Livers

Denise Phillips

If you love chicken livers and want a quick mid-week supper – put this recipe on the menu. Lightly fried chicken livers with red wine and garlic make a very tasty meal made in less than 15 minutes. As well as being very economical to buy, Chicken livers also provide numerous vitamins and minerals required for a healthy diet. Rich in vitamin B12 that supports the red blood cells and iron to prevent anaemia, they are also high in protein.

Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 4-6 people

Ingredients

1 tablespoon olive oil

450g koshered chicken livers – cut in half

1 bunch spring onions – trimmed and sliced

3 cloves garlic- peeled and sliced

2 tablespoons red wine – or Kiddush wine

450g dried fettuccine or other dried pasta

100g cherry tomatoes- cut in half

50g pine nuts – toasted (optional)

Salt and freshly ground black pepper

Method

1) Heat a frying pan with olive oil. Add the chicken livers, onions and garlic.

2) Sauté for 5 minutes until the onions are soft and the liver is cooked.

3) In a deep saucepan cook the pasta in salted boiling water according to the packet instructions. Drain.

4) Add the red wine to the frying pan and cook for 2 minutes. Stir in the cooked pasta and cherry tomatoes.

5) Transfer to a serving dish and serve immediately.

Garnish with a sprinkle of pinenuts and a dusting of black pepper.

Denise Philips is a professional chef, who trained with renowned restaurateur Prue Leith before setting up a successful catering business. Her quest to improve the quality of Jewish cooking led to a number of highly successful ‘hands-on’ cookery demonstrations all over the country and a commission to write four different books to date that have established her as a leading name in modern Jewish cooking with style. Her books include Modern Jewish Cooking, The Book of Jewish Cooking, Jewish Mamas Kitchen, and New Flavours of the Jewish Table. She writes regular food columns for the UK’s Jewish News, the Jewish Chronicle, Jewish Recorder, Jewish Vegetarian Society, and for US publications including the Jewish Press in New York and the Jewish Advocate in Boston. Denise makes frequent media appearances and maintains a blog: http://www.jewishcookery.com/