maltatoday WEDNESDAY 17 JANUARY 2018
14
Food
Method
1. Boil the pasta in salted water until al
dente.
2. Heat some butter in a pan with the olive
oil and add the onion and the garlic and
cook until soft and translucent.
3. Slice the mushrooms and add to the
pan.
4. Add the chicken livers and the sage and
fry until just cooked.
5. Add the balsamic vinegar and mix well.
6. Add the sherry and allow to cook for a
few mins.
7. Add the cream and mix well.
8. Add the pasta to the sauce and cook for
the last couple of mins in the sauce.
9. Add the parsley. Mix well and serve with
a little cheese.
Penne with chicken livers and sage
Ingredients
• 500g Rummo gluten-free penne
• Knob butter
• Olive oil
• ½ onion
• 2 cloves garlic
• 4 large chestnut mushrooms
• 200g chicken livers, cleaned and
roughly chopped
• A few leaves sage
• 2 tbsp balsamic vinegar
• 1 glass sherry
• 150ml fresh cream
• Handful parsley
• Pecorino, to serve
Michael
Diacono
The cold weather makes us crave comforting food. With New Year's
resolutions most likely kicked to the curb by now, you can feel free to
indulge in this comforting recipe by Michael Diacono – the chicken livers
add a depth of flavour to the pasta sauce that is just what we are looking for
to get us through a cold evening.
