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Wholegrain Penne with Chicken Liver Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Chicken livers are a good source of protein.

They also have heaps of iron in them, are an excellent source of vitamin A, vitamin B-12, and riboflavin.

While they are not so attractive when uncooked, they are quite versatile in things other than pate.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 4 servings

200 g shortcut bacon, diced
1 x purple onion, chopped
40 g butter
1 garlic clove
400 g chicken livers
100 g button mushrooms, sliced
150 - 200 g wholegrain penne
Bit of oil

For the cheese sauce
150 g cream
75 ml red or white wine (I used red)
1 large or 2 small egg yolks
60 g cheese, grated

To serve
2 tbsp grated Parmesan
Parsley (optional)

Clean the chicken livers, taking out the small bits of fat if possible, rinse and pat dry - if they are really big, cut them in half.

Melt the butter in a frying pan and add the bacon, onion and garlic.


Cook gently until soft -about 5 minutes.

Add the chicken livers and then the mushrooms.


Fry, stirring gently so you do not break the livers up. Cook for about 15 minutes or until the livers are cooked but not overcooked.

Meanwhile, boil some salted water and cook the penne as per packet instructions. Leave in the hot water till you are ready to serve, and then drain.

For the cheese sauce
Mix together the cream, wine, egg yolks and salt and pepper in a saucepan.


Whisk over a low heat until the mixture begins to thicken -avoid letting it boil, or it will curdle.

Add the grated cheese and stir till it melts.

Drain the penne and add them to the saucepan (or you could serve them and put the chicken liver sauce on top).


Put this on plates, and add the cheese sauce on top of it.


Add the Parmesan and parsley if using.

#Chicken livers
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