1. Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel. 2. In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them. 3. Add the livers and continue cooking until they have lost their raw color. 4. With a slotted spoon, remove the mixture to a bowl. 5. In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry. 6. Add the vermouth and reduce it to 1/4 cup. 7. Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup. 8. Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes. 9. Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil. 10. Add the pappardelle, stir, and cook until al dente. 11. Drain and in a large serving bowl toss with the sauce (reheated if necessary). 12. Garnish with the chopped fresh parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
