Vermicelli With Spicy Chicken Liver Tomato Recipes

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VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO



Vermicelli with Spicy Chicken Liver-Tomato image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup olive oil
2 cups chopped yellow onions
2 tablespoons minced garlic
1 1/2 pints chicken liver, rinsed, drained, and cut into individual lobes
Splash brandy
4 pounds ripe Roma tomatoes, peeled, and coarsely chopped, or 2 (28-ounce) cans crushed Italian tomatoes
1 teaspoon crushed red pepper flakes
1 bay leaf
Freshly ground black pepper
1 1/2 cups chicken stock or low sodium chicken broth
1/4 cup heavy cream
1/2 cup finely chopped fresh basil leaves
Salt and pepper
1 teaspoon sugar, if needed
1 pound dried vermicelli
1/2 cup finely grated Parmigiano-Reggiano, for serving

Steps:

  • In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
  • Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.

ELSA'S WARM CHICKEN LIVER SPREAD WITH THE WORKS



Elsa's Warm Chicken Liver Spread with The Works image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 11

2 sticks butter
3 large onions, thinly sliced
1 pound chicken livers, rinsed, dried, and trimmed of any connective tissues
8 slices sprouted wheat bread or pumpernickel bread
About 1 teaspoon salt, 1/2 palm full
1/2 teaspoon black pepper, eyeball it
1/2 teaspoon ground thyme, eyeball it
1 small jar cornichons or baby sweet gherkins
2 shallots, finely chopped
1/2 cup grainy Dijon mustard
1/4 cup capers, drained

Steps:

  • Preheat oven to 400 degrees F.
  • In a large skillet, melt butter over medium heat. Add onions and sweat them 15 minutes; - do not let brown. Once the onions are sweet and tender, add livers and raise heat just a bit. Cook until livers are firm and cooked through, another 5 to 6 minutes.
  • While livers cook, place bread on a cookie sheet and bake in oven to dry out and toast, 5 to 6 minutes. Cut toasted bread slices corner to corner. Pile toast triangles into a bread basket.
  • Combine salt, pepper and thyme and sprinkle over the livers and onions. Place mixture in food processor in batches and grind into smooth spread. Transfer to a serving bowl.
  • Fill ramekins or other small dishes with cornichons, shallots, mustard, and capers and arrange around the warm spread and toast basket.

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