Chicken Liver Fettuccine with Truffles & Pink Peppercorns

Name: Chicken Liver Fettuccine with Truffles & Pink Peppercorns
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams chicken livers cut into bite sized chunks; 1 Tbsp chopped fresh flat-leaf parsley; 2 cloves garlic peeled and minced; 2 Tbsps extra-virgin olive oil; 118 milliliters parmigiano-reggiano for grating; 4 servings pink peppercorns lightly crushed; 118 milliliters red wine vinegar; 4 servings salt and freshly ground black pepper; 4 servings black truffle (jarred is fine in this instance); 1 Tbsp unsalted butter; 454 grams dried fettuccinne

You can never have too many main course recipes, so give Chicken Liver Fettuccine with Truffles & Pink Peppercorns a try. One serving contains 338 calories, 14g of protein, and 30g of fat. This recipe serves 4. A mixture of pink peppercorns lightly, garlic, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

In a 12 to 14-inch saucepan, heat the olive oil and butter over a medium-high flame until very hot but not smoking.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the onion then turn the heat to medium. Sweat over medium heat until softened somewhat, about 5 minutes. Lower the heat and season the onions with a generous sprinkling of salt. Continue cooking, stirring often until well caramelized and jammy. About 30 minutes.Raise the heat to back up to medium-high and add the chicken livers to the same pan and continue cooking until the livers are slightly browned on all sides, about 7 minutes more.

Ingredients you will need

Chicken Liver

Onion

Salt

Equipment you will use

Frying Pan

Add the vinegar and continue cooking until it is completely absorbed and evaporated. Lower the heat to a simmer and continue cooking for 10 minutes more, adding a bit of water if the pan gets too dry.Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.

Ingredients you will need

Vinegar

Water

Salt

Equipment you will use

Frying Pan

Add the fettuccine to the boiling water and cook until al dente, about 10-12 minutes.

Ingredients you will need

Fettuccine

Water

Drain the pasta, reserving ½ cup of the cooking water.Bring the pan with the chicken livers back up to medium-high heat.

Ingredients you will need

Chicken Liver

Pasta

Water

Equipment you will use

Frying Pan

Add the cooked fettuccine to the pan.

Ingredients you will need

Cooked Fettuccine

Equipment you will use

Frying Pan

Add parsley and toss to combine. Season with salt and pepper. Turn the pasta out onto a large serving platter and top with generous amount of truffle shavings, grated Parmigiano, and a few pinches of pink peppercorns.

Ingredients you will need

Salt And Pepper