Scott at Real Epicurean suggested my beloved sage goes well with 'offal'. (He just made some lovely-looking kidneys). He's right, of course. And challenge accepted.
One doesn't often see the lowly chicken liver any more. It used to be found, occasionally, in small, Midwestern 'homestyle' restaurants and truck stops. Years ago it was on 'Supper Club' menus, tarted up with a bit of white wine. My mother and aunts always ordered it. In recent years it's either been ignored or combined with other bits and made into pates, mousses and terrines.
When my mother used to roast chicken (having gotten a whole one from the neighboring chicken farmer) we used to draw straws to see who was the lucky diner to get the liver. My father always had sole ownership over the heart and gizzard but the liver – now that was another story.
Due to all the reasons the food police tell us not to eat liver (and other delectables) we don't have it as often as we used to (or don't admit to it). But we still love it….and besides, Scott started it….
8 – 10 oz (300gr) chicken livers
3 oz (90gr) (3 – 4 slices) smoked bacon
1 medium onion
2 sunchokes (Jerusalem artichokes)
15 – 20 fresh sage leaves, substitute 2 tbs dried
1 – 2 tbs olive oil
8 oz (250gr) fresh pasta, I used farfalle
Cook pasta according to package instructions. Chop onion. Cut bacon into matchsticks. Peel and cut sunchokes into matchsticks (1/4" by 1 1/5" long – .6cm X 3.75cm). In large nonstick skillet heat 1 tbs olive oil over medium heat. Add onions and sauté 5 minutes. Add bacon and sunchokes and sauté until bacon is crisp and vegetables tender, about 10 minutes. Add remaining 1 tbs oil if needed (my bacon is very lean so I need it). Snip or cut sage leaves in half or quarters. Trim chicken livers if needed and cut in half. Add sage and livers to pan and sauté 5 – 8 minutes. Cover pan and turn heat to low and let 'rest' 5 minutes more. While it's resting cook fresh pasta. Drain, put into serving dish. Top with chicken livers and serve.
One, obviously, plastic and commercially made. The other, hand carved wood made by an old man in a remote mountain village. Both cheap and very handy.
Answers on Wednesday.