Pastawithspicychickenlivers Recipes

Steps:

• In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
• Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
• In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
• Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
• Toss the spaghetti in the pot with the sauce and parmesan cheese.
• Buon appetito!

Steps:

• Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
• Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
• Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
• Add the chicken livers and heat through.
• Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
• Decorate with grated cheese and parsley.

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

Steps:

• Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
• When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.

Steps:

• Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
• Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

Steps:

• Preheat oven to Broil/Grill.
• Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
• Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

Steps:

• Fry the bacon until browned and then add the choritzo sausage.
• Then remove when cooked and keep warm by wrapping up in foil.
• Then fry the onion in the same pan. then add the peppers, mushrooms, peas and sauce and mix well.
• Meanwhile boil the pasta until soft.
• Then add the bacon and choritzo in the pan and put the lid on. leave until cooked.
• Mix it all together and serve.