Method

Put a large pan of water on to boil the pasta. In a separate saucepan heat half the vegetable oil and some chicken liver trimmings. Leave high heat for about 5 min, the pieces should stick slightly to the base of the pan so gently scrape them of with a scraper and flip them over, doing the same thing again. Turn down the heat and squash the pieces until you have a paste. Add the shallot, toss for another couple of minutes, then turn the heat up, add the brandy. Add the white wine and cream and reduce for 2-3 minutes. Turn down the heat to low. Cut the butter into dice, and slowly whisk it in. when done put the sauce through a fine sieve and keep warm. In a sauté pan heat the rest of the vegetable oil and add the chicken livers, season and turn. Add the rest of the brandy, carefully flame. Add the 2 extra knobs of butter, then put in the sage leaves and let the butter foam. Cook the pasta to al dente. Drain, reserving some of the water. Add a little bit to the chicken livers, then put in the pasta and toss. Add the reserved liver butter sauce taking care not to heat to much, add the parmesan and serve


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