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.
Cooking for Two? Or more?
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