Still on the Gluten Free path, this was another part of the a challenge I submitted as being GF. I have a LOVE / HATE relationship with chicken livers, I absolutely love chicken liver pate, however, I really battle with the texture of chunks of chicken liver. It is purely mental, I know! My family love chicken livers, so I often feature them in dishes. The sauce was beautiful and velvet like and worked perfectly with the pappardelle. Best part – this is a really budget friendly dish.
Gluten Free Pasta Dough
2 cups gluten free flour
1 tsp baking powder
1 tsp salt
4 tbsp oil
Place the flour on your work surface.
Make a well in the middle; put the eggs, salt, baking powder and oil into the well.
Using your fingers, slowly combine the liquid and flour until a ball of dough is formed. If the dough is too wet add a tablespoon of flour. Because there is no gluten to work you do not need to knead this dough for too long, just until smooth.
Sprinkle some flour on your work surface.
Cut the pasta ball into four.
Working gently, roll out the dough, using a rolling pin, until it is as thin as it will go. (This is tricky so be patient)
Cut the pasta into thick strips, about 3cm thick, place on a plate and cover.
To cook the pasta, bring a large pot of salted water to a boil.
Place the pasta in the boiling water for 4 -5 minutes, when the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it’s a fine line. One moment it’s al dente, and the next it’s one big ball of mush, so watch the pot.)
Creamy & Spicy Chicken Livers
250g PnP Chicken Livers
1 tsp Robertson Cayenne Pepper
100ml PnP Cream
½ cup Fresh Parsley, chopped
45ml lemon juice
2 tbsp olive oil
1 Knorr chicken stock pot
½ cup water
½ tsp Robertson ground cinnamon
2 blocks white chocolate
Clean and rinse the chicken liver, fry in a really hot pan with a little oil. Fry for 5 – 7 minutes. Add the onions and fry for a further 5 minutes. Add the lemon juice, sprinkle in the cayenne pepper, add the stock pot and water. Stir gently and let reduce slightly. Add the cream and parsley, let reduce further until the sauce has thickened. Season to taste.
Sprinkle the cinnamon over the cooked pasta, grate 1 block of the chocolate on the pasta. Top with the chicken livers and sauce. Garnish with more grated chocolate and a dash of fresh lemon juice.