Chicken Liver Arrabiata
This is a great beginner's recipe to incorporate organ meats into a diet via a familiar favorite. Blended liver with Pluck Seasoning serves to add vital fat-soluble nutrients and antioxidants, while also providing a very robust and unique flavor to the sauce.
This sauce is pictured with gluten-free bucatini, shaved parmesan, crispy pancetta, and rainbow microgreens. I prefer bucatini because the sauce coats the pasta evenly.
- 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
- Step 1
In a stock pot, render fat from pancetta. Remove pancetta.
- Step 2
Add in olive oil & butter. Then begin adding garlic, shallots, basil and red pepper. Fry mixture until slightly aromatic.
- Step 3
Then add livers, bone broth and tomatoes. Bring to a simmer for 30 minutes.
Chicken broth can be added to make the sauce thinner or thicker depending on what dish you will use for it. - Step 4
While the sauce is still warm, use an immersion blender to blend the sauce until smooth.
With the liver being blended into this recipe, it will thicken the sauce.