This Pappardelle with Sautéed Chicken Livers and Escarole is a riff on a classic French bistro salad of warm escarole, sautéed chicken livers and caramelized shallots.
You may substitute curly endive or another bitter green from the chicory family.
- 5 tablespoon olive oil (divided)
- 3 clove garlic (peeled and sliced)
- ¼ pound escarole (trimmed, leaves torn and washed well, see note)
- kosher salt (as needed for seasoning)
- ½ pound dried pappardelle pasta (or other wide flat noodle)
- 2 tablespoon unsalted butter
- ½ cup thinly sliced shallots
- 2 teaspoon minced rosemary leaves
- 1/8 teaspoon crushed red pepper flakes (or more to taste)
- 1 pound chicken livers (cleaned and cut into 1‑inch chunks)
- 1 clove garlic (peeled and minced)
- 2 tablespoon dry vermouth
- 1 tablespoon balsamic vinegar (or more to taste)
- freshly cracked black pepper (as needed for seasoning)
- ¼ cup chopped parsley
In a large skillet, warm 2 tablespoons olive oil over medium heat. Add sliced garlic, and cook until fragrant and just beginning to color, about 2 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until just beginning to wilt, about 2 minutes. Remove from heat and set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pappardelle, and cook until al dente. Reserve 1 cup pasta water; drain pasta, and transfer to a large bowl. Toss the noodles with the cooked escarole, butter and half of the reserved pasta water. Set aside.
Heat 2 more tablespoons olive oil in a large skillet set over medium heat. Add shallots, rosemary, and crushed red pepper; cook stirring often until golden brown and crunchy at the edges, about 6 minutes.
Raise the heat to medium-high add remaining 1 tablespoon olive oil, swirling the pan to coat. Add chicken livers in as close to a single layer as possible and cook without disturbing them until well browned on the bottom, about 1–2 minutes. Add the minced garlic, and stir until fragrant, about 30 seconds. Stir in the vermouth and vinegar, scraping the bottom with a wooden spoon to release the browned bits. Continue to cook until the chicken livers are cooked through, but still pink on the inside, 1 to 2 more minutes more.
Scrape the chicken livers into the bowl with the pappardelle and escarole. Stir in the parsley and remaining pasta water if the mixture seems dry. Season to taste with salt and black pepper.