Pappardelle with Chicken Livers and Mushrooms Recipe

Name: Pappardelle with Chicken Livers and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried pappardelle; 1/4 cup extra-virgin olive oil; 1 medium shallot, finely chopped; Salt; 1 pound white mushrooms, stemmed and finely chopped; Freshly ground pepper; 2 teaspoons chopped thyme; 1/2 pound chicken livers, trimmed and cut into 1/2-inch pieces; All-purpose flour, for dredging; 3/4 cup dry Marsala; 1 1/2 cups heavy cream; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1 pound dried pappardelle
1/4 cup extra-virgin olive oil
1 medium shallot, finely chopped
Salt
1 pound white mushrooms, stemmed and finely chopped
Freshly ground pepper
2 teaspoons chopped thyme
1/2 pound chicken livers, trimmed and cut into 1/2-inch pieces
All-purpose flour, for dredging
3/4 cup dry Marsala
1 1/2 cups heavy cream
2 tablespoons chopped flat-leaf parsley

1
In a large pot of boiling salted water, cook the pappardelle until al dente; drain well.
2
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil.
3
Add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes.
4
Add the mushrooms, season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 12 minutes.
5
Stir in the thyme.
6
Scrape the mushrooms into a bowl and reserve.
7
In the same skillet, heat the remaining 2 tablespoons of olive oil.
8
Season the chicken livers with salt and pepper and dredge them in flour, shaking off any excess.
9
Fry the livers over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
10
Return the mushrooms to the skillet and pour in the Marsala.
11
Cook for 1 minute, scraping up any browned bits from the bottom of the pan.
12
Add 3/4 cup of the cream to the skillet at a time, allowing the sauce to thicken between additions.
13
Simmer until the sauce coats the back of a spoon, about 3 minutes.
14
Add the pappardelle and toss to coat.
15
Transfer to a large bowl, garnish with the parsley and serve immediately.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound dried pappardelle, 1/4 cup extra-virgin olive oil, 1 medium shallot, finely chopped, Salt, and more.

Yes, Pappardelle with Chicken Livers and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle with Chicken Livers and Mushrooms

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