Chicken liver pasta with porcini mushrooms; Recipe from Marche (gluten free)

Method6 steps

1. 1

   Step 1: Optionally soak the chicken livers (300 g) in milk in the refrigerator for 1–3 hours, then drain and discard the milk. In a separate bowl, soak the dried porcini in warm water for at least 30 minutes. Drain the porcini, keeping their soaking liquid for the sauce.

   Soak dried porcini at least 30 minutes; liver soak is separate · 30 minUses 300 g chicken livers (10.5oz) (soaked in milk and then chopped) · Milk to cover liver only for optional refrigerated soaking · 60 g dried porcini mushrooms (2oz) (soaked and then chopped) · Warm water to soak dried porcini

2. 2

   Step 2: Peel and finely chop the onion (1) and garlic. Wash and finely chop the celery and carrots (2). Chop the drained chicken livers from step 1 into small pieces. Chop the soaked porcini from step 1, keeping their reserved soaking water aside. Cut the chosen fresh or frozen mushrooms into small pieces. Wash and chop the parsley. Peel and cut up thick-skinned fresh sauce tomatoes, if using them; wash and halve cherry tomatoes (300 g) instead.

   Uses Drained chicken livers and soaked porcini, with porcini water reserved · 1 onion (peeled and finely chopped) · 1-2 garlic cloves (peeled and chopped) · 2 celery stalks (washed and finely chopped) · 2 carrots (washed and finely chopped) · Choose 60 g fresh/frozen porcini OR 100 g fresh cremini; cut into pieces · 1 handful parsley, washed and chopped · 300 g cherry tomatoes (10.5oz) (halved or peeled canned or fresh sauce tomatoes)

   
3. 3

   Step 3: Sauté the mushrooms in olive oil with garlic and parsley until cooked.

   Uses All soaked chopped porcini and chosen fresh/frozen mushrooms, garlic and parsley · Some of the 4–5 tbsp oil supply · Salt to taste for mushrooms

4. 4

   Step 4: In a separate larger pan, soften some of the chopped onion and the bay leaves in a little of the oil. Add the chopped livers and brown quickly on all sides. Add the half glass of wine and cook for 1–2 minutes, until the strong wine aroma subsides. Lift the livers and their juices into a bowl and set aside.

   Uses Some of the prepared onion; keep the rest for step 5 · All drained chopped chicken livers · 1-2 bay leaves · Some of the remaining oil supply for liver pan · 1/2 glass white wine

5. 5

   Step 5: Pour a little more olive oil into the pan and sauté the rest of the onions, the carrots and celery until they start to soften. Then add back the liver and juices. Mix together well. Add the cooked mushrooms and mix again. Then add the tomatoes. Add salt to taste. Cook the sauce over a low heat for about 45 minutes. If it seems dry you can add some of the porcini water, some tomato passata or stock. Remove and discard the bay leaves before combining the sauce with pasta.

   Simmer ragu · 45 minUses Remaining prepared onion, all carrots and celery, then all tomatoes · A little more oil from the remaining 4–5 tbsp supply · All browned liver and its juices · All cooked mushrooms and aromatics · Salt to taste for ragu · Some reserved porcini water only if dry · A little passata only if dry, instead of porcini water/stock · A little gluten-free stock only if dry, instead of porcini water/passata

6. 6

   Step 6: While the ragu is simmering, put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When ready, drain the pasta and add it to the sauce. Mix everything together gently. Serve immediately with more chopped parsley.

   Uses 360 g gluten-free short mafalda pasta · Water to boil gluten-free pasta · Salt for pasta water · All prepared chicken liver and porcini ragu · Extra chopped parsley to serve, as desired