This is a rich and mighty pasta dish. Made exciting with chicken livers, truffles and pink peppercorns.
Chicken Liver Fettuccine with Truffles & Pink Peppercorns
Print This Recipe Yield 4Source My inspiration came from a Tajarin Albese recipe by Mario BataliPublished
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 red onion thinly sliced into rings
- 2 clove garlic peeled and minced
- ½ pound chicken livers cut into bite sized chunks
- ½ cup red wine vinegar
- 1 pound dried fettuccinne
- 1 tablespoon chopped fresh flat-leaf parsley
- salt and freshly ground black pepper
- black truffle (jarred is fine in this instance)
- ½ cup parmigiano-reggiano for grating
- pink peppercorns lightly crushed
Directions
In a 12 to 14-inch saucepan, heat the olive oil and butter over a medium-high flame until very hot but not smoking. Add the onion then turn the heat to medium. Sweat over medium heat until softened somewhat, about 5 minutes. Lower the heat and season the onions with a generous sprinkling of salt. Continue cooking, stirring often until well caramelized and jammy. About 30 minutes.
Raise the heat to back up to medium-high and add the chicken livers to the same pan and continue cooking until the livers are slightly browned on all sides, about 7 minutes more.
Add the vinegar and continue cooking until it is completely absorbed and evaporated. Lower the heat to a simmer and continue cooking for 10 minutes more, adding a bit of water if the pan gets too dry.
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Add the fettuccine to the boiling water and cook until al dente, about 10–12 minutes. Drain the pasta, reserving ½ cup of the cooking water.
Bring the pan with the chicken livers back up to medium-high heat. Add the cooked fettuccine to the pan. Add parsley and toss to combine. Season with salt and pepper. Turn the pasta out onto a large serving platter and top with generous amount of truffle shavings, grated Parmigiano, and a few pinches of pink peppercorns.
I’m not a sour cream fan, so I was wondering if the sour cream is there for the baking purposes or because most people like it on their potatoes…
Usually for consistency, but you can always trade sour cream with unflavored yogurt
This was easy to make and pleases everybody. A little bland, but you can add seasoned salt or whatever you like. Great for a crowd with varied tastes. Pretty rich, but worth the calories for a special occasion!
Awesome recipe, thanks so much! An alternative to plain old mashed — exactly I was looking for!
I just made this for Thanksgiving and I’ll be lucky if it makes it to my in-law’s for supper! DELISH!!!
I used sweet potatoes instead of russet and it is a beautiful golden gooey mess. Thanks for this incredible recipe.
Thank you for the awesome recipe! I have made it several times now and everyone who tries it loves it. I use low-fat sour cream and cream cheese, and it still tastes wonderful. I also substitute Hormel real bacon bits for bacon. Makes the prep a lot quicker.
Hey, can I use turkey bacon n it still come out yummy? My husband is allergic to pork n my bestie is Jewish so she can’t eat pork either… Man I love real bacon but I think I’m getting use to adapting until I come across recipes like this n then I think ugh I need bacon lol… Anyways I was just wondering if anyone else has tried this with turkey bacon instead of real bacon? Thanks
Yes I’ve done it! GREG
no you may not
I am delighted to have this recipe. I made it last night and it is truly fantastic! Thank you!!!
If I made this and brought it to a friends for Thanksgiving could I microwave to reheat or would it have to reheat in the oven? Oven space is so at a premium on Thanksgiving.
Covered with plastic wrap in the microwave. Save the extra bacon as garnish for after the microwave. GREG
could you substitute plain onions for chives? i don’t have any…
The onion flavor will be stronger, so use less. Green onions (scallions) would be better than yellow onions, but this recipe is forgiving. GREG
how much is 5 pounds of potatoes and how would you half this recipe?
5 pounds of russet potatoes is about 8 or 9 average sized baking potatoes (4 or 5 inches long). The rest of the ingredients just cut the measurments in half. It’s a very forgiving recipe. too. GREG
thankyou!!
It may be the person who asked uses metric weights and measures, as do most of the world. 5lbs is a bit more than 2 kilos, or the number of spuds you gave, 8–10cms long.
@jgreghenry — We had a casserole pan just like the one in the picture until it broke in a move. Do you happen to know the brand or where you bought it? We loved that pan!
… It comes in several sizes (and shapes). I got it at Sur la table. I think Crate and Barrell carries a similar one as well. GREG
I bought a dish just like this at target
Do you think this can be frozen and reheated?
I know it can! Let it come all the way to room temp. Cover well and freeze. GREG
Do I cover it in the oven?
nope!
GREG
Instead of dealing with the mess of frying bacon in the pan…line a large baking sheet (one with edges) with foil. Crumple another piece of foil, and spread out again on baking sheet (the crumpled texture will catch the grease and help the bacon get crispy) Arrange bacon slices in single layer on foil…bake for about 15–20 minutes (depends on thickness of bacon) at 400 degrees. Transfer to paper towels to cool, and set oven back to 350..will be back down to temp by the time the potatoes are ready to go in the oven.
I just cook my bacon on a broiler pan, the rack keeps the bacon out of the grease, so it gets nice & crisp. Saves on the foil & clean up is pretty easy. Then if you want to save the bacon grease for other uses, you can easilu pour it out of the broiler pan into a container. I’ve even started with a frozen pound of bacon, just stick it on the rack for a few minutes in the hot oven & as it thaws, I re-arrange it into a single layer.
I’ve discovered the easiest way to fry bacon is in my panini pan. Lay out half a package on the hot grill, close the lid and wait. No mess other than popping off the grills and putting them in the dishwasher. The drip pan collects all the fat and there is no over spatter to contend with. I tried many other ways (I don’t like having to clean my oven from bacon fat) and this is finally how I can fry bacon for the son who would love it added to anything (but ice cream, and maybe even that).
For bacon bits, like in this dish, I take a whole pound of bacon on a cutting board, slice the whole thing into thin strips then throw it all in a pan and fry it up. It bubbles and they all end up nice lil perfect *bits*.… perfect for omelets too. For nice crispy bacon strips, I always put it in the oven @375° til nice & crisp…no mess 🙂
That is how I cook my bacon except I use kitchen shears to cut it up before I fry it. So easy!!!
This was fantastic…I did add a little more bacon to the top and throughout since my husband is a total bacon guy and I also added a ton more green onions to suit my taste…but this was a great recipe and really easy to execute!
made this easier on my lazy self by using the freezer bag of mashed potatoes — still loved by all . thnx!
My son said these were potatoes from Heaven! I agree!
Do you think you could make this recipe ahead of time.…like in the morning?? And wait to cook it until evening? Anyone tried this? Wondering if it would work.…??
Absolutely! You can also freeze it!
Can the cream cheese be cold or should it be softened?
room temp. good point!
This is an amazing dish!! Thank you for sharing. I made it with Roasted Chicken tonight and even my 2 year old grandbaby devoured it!!
I found this recipe on Pinterest and made it for a New Year’s Eve pre-party potluck (ha) and everyone LOVED it! I skipped the cream cheese at the insistence of my husband and added a bit of milk instead. I was worried it wouldn’t be rich enough, but it definitely was. Thank you!
–Emily (http://pinterest.com/threlkelded/)
I made this for the fourth or fifth time for dinner tonight. It’s become my go-to mashed potato recipe!
–Emily
Made this tonight with a tri-tip. Was absolutely delicious. I threw measuring out and just eyeballed it. To make life easier I used real bacon crumbs that I had in the fridge. I also skipped the salt. It was absolutely amazing. My family was burning their tongues cause they couldn’t wait for it to cool before devouring!
Thank you, thank you!
I found this recipe on Pinterest and pinned it because it looked so yummy. I made this for Thanksgiving dinner and it was so delicious. I received a lot of compliments! Thanks so much!
Though SO HEAVY!!! I would cut back a 1/2 c, if not more cheese…Like I said SO GOOD, and I knew it was going to be salty, so I cut it down with turkey bacon…still very filling. worth the hour prep!!
This sounds amazing! I may have to add this to my holiday menu.
I’m making this to go with tea tonight. I hope it tastes as good as it looks!
I came upon this blog via Pinterest. This looks great! Thanks for sharing!
I cut the potatoes in half which should still be plenty for a family of 4–6 people… Maybe even 8. However with cutting the potatoes to approx 2.5 lbs, I only cut SOME of the other ingredients. Ultimately, these were DELISH but the salt can be cut out completely. The end result was just too salty for my palate. ENJOY!!!
Call me crazy, but I might like that for brunch! : )
You could put this with a salad and make a great meal.
Awesome. Real cooks would never question abbreviations or mislabeled ingredients. Get over it. Keep em coming.
wow chill out. poor thing was just making sure they were making it correct. sorry, if you were such a professional chef you would be creating your own casseroles and not getting them online. what is your problem?
10 sli bacon
sli? slices?
get over it. geeze
What Onion?
No onion. TKS fixed.
That is my softwares abbreviation for slices…