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Pasta with Chicken Livers, Bacon and Sage Seasonal Fruit

Cooking time:  30 minutes for menu Cooking schedule: see below for "menu" instructions

Pasta with Chicken Livers, Bacon and Sage                   Time: 30 minutes

8 - 10 oz (300gr) chicken livers
3 oz (90gr) smoked bacon, 3 - 4 slices
1 medium onion
2 sunchokes (Jerusalem artichokes)
15 - 20 fresh sage leaves, substitute 2 tbs dried
1 - 2 tbs olive oil
8 oz (250gr) fresh pasta, I used farfalle

Cook pasta according to package instructions.  Chop onion.  Cut bacon into matchsticks.  Peel and cut sunchokes into matchsticks (1/4" by 1 1/5" long - .6cm X 3.75cm).  In large nonstick skillet heat 1 tbs olive oil over medium heat.  Add onions and sauté 5 minutes.  Add bacon and sunchokes and sauté until bacon is crisp and vegetables tender, about 10 minutes.  Add remaining 1 tbs oil if needed (my bacon is very lean so I need it).  Snip or cut sage leaves in half or quarters.  Trim chicken livers if needed and cut in half.  Add sage and livers to pan and sauté 5 - 8 minutes.  Cover pan and turn heat to low and let 'rest' 5 minutes more.  While it's resting cook fresh pasta.  Drain, put into serving dish.  Top with chicken livers and serve.

Note:  If you're not partial to liver you could substitute spicy sausage - bratwurst or hot Italian.  Slice them into 1" (2.5cm) add in place of the livers. 

Fresh Seasonal Fruit

your choice - apples would be good
                                                                                                            top of page

Cooking Schedule: 25 minutes Assemble all ingredients, pans and serving dishes Put water on high for pasta Chop onion Sauté onion Cut bacon into matchsticks Cut sunchoke into matchsticks Add bacon and sunchoke to pan Tend to the chicken livers

Snip the sage Stand around a bit Add chicken livers and sage to pan Cook pasta Let livers, et al, rest Drain pasta Put pasta in bowl, stop with chicken livers Serve, relax and enjoy     Don't forget the fruit!

 

 

 

 

 

 

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