Jen's "Improved" Chicken Liver Ragu
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Emiko November 3, 2013
Yes. Chicken liver is a favourite in our household (being married to a Tuscan does this). I also put chicken livers in beef ragu after reading about it in one of Elizabeth David's recipe books (she got it from a certain Zia Nerina who owned an Osteria in Bologna), they add an incredible depth of flavour and earthiness. Liver haters would be converted, if only they'd give it try!
bgavin November 3, 2013
I made this for dinner last week and loved it. I enjoyed prepping it, and once I had my mis en place ready, it all came together easily and deliciously. I didn't have any pancetta, so I used bacon. Next time (and there will be a next time) I will try this using guanciale. And I didn't have sweet vermouth, so I used Marsala...since it was only one ounce, what difference could it make?
beth Y. October 29, 2013
Sounds wonderful! We don't normally use livers in our ragu here in Pisa but I definitely want to give it a try!
dymnyno October 28, 2013
This sounds seriously delicious, and fresh porcinis are at my grocery store.
Lizthechef October 28, 2013
Celebrating your lovely win and delicious recipe, knowing that an even more important celebration is coming soon, Mama Jen.
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