Chicken livers are an offal delicacy that plays a vital role in many traditional Italian dishes. If you’re looking for an introduction to this flavorful ingredient, Italian chicken liver recipes are a perfect place to start. These recipes offer a delicious balance of rich, savory flavors and comforting textures, with ingredients that are simple yet bursting with depth. Whether you prefer a creamy pasta dish or crispy fried livers, Italian cuisine has something for everyone when it comes to chicken liver.

In this article, we will explore two classic Italian chicken liver recipes: Tagliatelle with Chicken Livers and Italian Inn Fried Chicken Livers and Onions. We will break down the ingredients, step-by-step instructions, tips, and much more to help you create these authentic dishes in your own kitchen.

Introduction to Italian Chicken Liver Recipes

Chicken liver, often considered an offal delicacy, is a popular ingredient in many Italian dishes. These recipes highlight the versatility of chicken liver, transforming it into rich and flavorful appetizers, main courses, and even pasta sauces. Italian chicken liver dishes are known for their bold use of herbs, spices, and traditional ingredients like garlic, onion, sage, and Parmesan cheese.

Whether you’re trying chicken livers for the first time or you’re a seasoned offal enthusiast, these recipes will bring out the best in this humble yet delicious ingredient.

Tagliatelle with Chicken Livers

Tagliatelle with Chicken Livers is a traditional pasta dish from the Emilia-Romagna region of Italy, particularly known in towns like Bologna. This recipe combines tender chicken livers with rich stock and spices, served over fresh, ribbon-like tagliatelle pasta. The dish is topped with a creamy Parmesan sauce made from egg yolks, creating a luxurious, flavorful experience that brings comfort and joy.

Ingredients

For this dish, you’ll need:

• 1 lb chicken livers
• 12 oz tagliatelle pasta (or pappardelle or fettuccine as alternatives)
• 2 tablespoons butter
• 1 medium yellow onion (finely chopped)
• 2 fresh sage leaves
• 1 bay leaf
• 1 cup chicken broth (homemade or store-bought)
• 1/2 cup milk
• 2 egg yolks
• 1/2 cup freshly grated Parmigiano Reggiano (or Grana Padano)
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Chicken Livers:
   • Rinse the chicken livers under cold water to clean off any residue. Trim away excess fat and connective tissue.Slice the chicken livers into bite-sized pieces to ensure even cooking.
2. Cook the Onions and Sage:
   • Heat the butter in a skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 3-4 minutes.
   • Add the sage leaves and bay leaf and cook for an additional minute.
3. Brown the Chicken Livers:
   • Add the chicken livers to the skillet, cooking for 4-5 minutes until they are browned on all sides. Be sure not to cook them completely in this step, as they will continue to cook in the broth.
4. Simmer with Chicken Broth:
   • Add the chicken broth to the skillet and reduce the heat to low. Let the mixture simmer for about 15 minutes, until the livers are tender and the sauce has reduced slightly.
5. Prepare the Egg Yolk Mixture:
   • In a separate bowl, beat together the egg yolks, milk, and grated Parmesan cheese until smooth.
6. Cook the Pasta:
   • While the livers are simmering, bring a large pot of salted water to a boil.Add the tagliatelle to the boiling water and cook according to the package instructions until al dente. Drain the pasta, reserving a bit of pasta water.
7. Combine Pasta with Sauce:
   • Quickly toss the cooked pasta into the skillet with the chicken liver sauce. Add the egg yolk and Parmesan mixture and stir until the pasta is well coated and creamy. Adjust the seasoning with salt, pepper, and nutmeg.
8. Serve:
   • Plate the pasta and chicken livers, garnish with additional Parmesan, and serve immediately.

Nutrition Facts

Tips and Praise

• Perfect Pasta: Fresh tagliatelle adds the ideal texture to this dish. If using dried pasta, be sure to cook it al dente.
• Rich Stock: Homemade chicken broth will provide the best flavor, but store-bought is fine in a pinch. Adjust seasoning as needed.
• Liver Lover’s Delight: If you’re a fan of offal, this recipe will showcase the depth of chicken livers in a creamy, comforting sauce.

Italian Inn Fried Chicken Livers and Onions

The Italian Inn Fried Chicken Livers and Onions recipe is a simple yet beloved appetizer from the Italian Inn Cookbook. The livers are dredged in seasoned flour, fried until crispy, and then topped with a touch of Worcestershire sauce, which is the “secret ingredient” that elevates the flavor.

Ingredients

• 1 lb chicken livers
• 1 cup flour
• Salt and freshly ground black pepper (to taste)
• 1 large yellow onion
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce

Step-by-Step Instructions

1. Prepare the Chicken Livers:
   • Rinse the livers under cold water, trim away any fat, and slice them into bite-sized pieces.
2. Dredge the Livers:
   • In a shallow bowl, mix together the flour, salt, and pepper. Coat the chicken livers in the flour mixture, ensuring to shake off any excess. 
3. Slice the Onion:
   • Cut the yellow onion into rings. Set aside.
4. Heat the Oil:
   • In a large cast iron skillet, heat the olive oil over medium-high heat until it’s very hot.
5. Fry the Livers and Onions:
   • Add the livers and onion rings to the hot oil. Fry for about 4-5 minutes until the livers are golden and crispy on the outside but tender on the inside. Stir occasionally to prevent burning.
6. Add Worcestershire Sauce:
   • Once the livers are crispy, pour Worcestershire sauce over the livers and onions. Stir to coat evenly, and cook for another 2 minutes.
7. Serve:
   • Transfer the fried livers and onions to a serving dish and serve immediately.

Nutrition Facts

Tips and Praise

• Crispiness: To ensure the livers are crispy, make sure the oil is hot enough before adding the livers. A drop of water should sizzle when it hits the pan.
• Worcestershire Sauce: This ingredient is the secret to balancing the richness of the liver and adding a unique tangy flavor.

Comparing the Two Recipes

Both Tagliatelle with Chicken Livers and Italian Inn Fried Chicken Livers and Onions are Italian-inspired dishes, but they differ in preparation, flavor, and presentation. Here’s a quick comparison:

FAQ

Are chicken livers good for you?
Yes! Chicken livers are an excellent source of protein, iron, and vitamins like B12. However, they should be enjoyed in moderation due to their high cholesterol content.

Can I use a different type of pasta for the tagliatelle dish?
Absolutely! While tagliatelle is ideal, you can substitute it with fettuccine or pappardelle for similar results.

Can I make these dishes ahead of time?
For Tagliatelle with Chicken Livers, it’s best to serve immediately to preserve the creamy texture. For Fried Chicken Livers and Onions, they can be made ahead and reheated, but the crispiness may diminish.

Conclusion

Italian chicken liver recipes bring a comforting richness to the table, whether in a creamy pasta or crispy fried preparation. Both Tagliatelle with Chicken Livers and Italian Inn Fried Chicken Livers and Onions showcase the versatility of chicken livers in Italian cuisine. By following the simple ingredients and step-by-step instructions, you’ll be able to bring a touch of Italy to your kitchen, impressing your guests with dishes full of flavor, tradition, and character.