Part #3 of The Reluctant Gourmet Cookbook Challenge
This weekend we had friends over for dinner and Meg & I served this pasta dish as an appetizer along with incredible roast pork tenderloin and apple sage sauce that was delicious – moist with plenty of flavor. Might even register as a “Good As It Gets” recipe. I’ll post the recipe for the pork dish in the next week or so plus tell you where you can watch it being prepared via video.
As part of my Reluctant Gourmet Cookbook Challenge, I suggested looking for recipes from cookbooks you haven’t used in a while, but I just purchased the new Chef Marc Vetri cookbook, Rustic Italian Food, and couldn’t wait to give it a spin. This recipe for Rigatoni with Chicken Livers is served at Marc’s Osteria restaurant here in Philadelphia, and I have been told it’s their most popular request. I know I order it as a table appetizer every time we dine there.
I’m Not Eating Chicken Livers
I understand some of you may be turning up your noses with the idea of cooking and eating chicken livers, and I understand where you are coming from but this one is really worth a try. If you like liverwurst, liver pate (be sure to check out my Chicken Liver Pate Recipe also from Vetri), foie gras or any organ meat dishes, you are going to love this.
And if you don’t think you are going to like it because of the chicken livers, give it a try anyway to broaden your culinary repertoire. Maybe start with a little liverwurst, muenster cheese and spicy mustard on a hard roll and go from there.
We doubled up Marc’s recipe since we had 7 adults to serve, and it was great. Everyone enjoyed it, but the dish was not as creamy as I remembered it at Osteria. Next time I would add a little more pasta water and Parmesan cheese at the end to make the sauce creamier as Chef Marc suggests.
What’s really amazing is how affordable a dish like this is. Chicken livers sell for less than $2 per pound and Marc’s recipe calls for ½ pound. Yeah, the cipollini onions are more expensive, but you could easily substitute yellow onions. Be sure to buy quality Parmesan cheese and grate it yourself to assure freshness. And of course you want to use fresh sage, not dried.
So for this Recipe Challenge, I offer you
Cipollini Onions – Great for roasting and very sweet
Cipollini Onions Sliced
Freshly grated Parmesan Cheese and Fresh Sage
Chicken Livers – Not much to look at but very tasty when prepared right
Ok, now it’s starting to look very delicious!