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Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.
We recommend using either Pluck Zesty Garlic, All-Purpose or Spicy for this recipe.
In a stock pot, render fat from pancetta. Remove pancetta.
Add in olive oil & butter. Then begin adding garlic, shallots, basil and red pepper. Fry mixture until slightly aromatic.
Then add livers, bone broth and tomatoes. Bring to a simmer for 30 minutes.
While the sauce is still warm, use an immersion blender to blend the sauce until smooth.
1/2 c. dried shallot
10 organic garlic cloves
1 can San Marzano tomatoes, hand crushed
1/2 c. organic basil, packed
2 tablespoons on organic, crushed red pepper flakes
8 ounces grass fed butter
1/2 cup of organic olive oil
1/2 c. organic chicken bone broth
2 tablespoons Pluck seasoning
1/2 c. organic, pasture raised chicken livers
4 ounces pancetta
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