I don't understand how people can go a week without pasta- this meal took little excess of 10 minutes. However, I won't say that it will always take this long, because that's rather writing my own grave like Jamie Oliver and his 15 minute meals; he's a professional chef, we're not. Anyway, after my unintended after-school nap, I wasn't in the mood to cook for much longer.
I don't think this is a very universal dish, as in my experience, few people like liver. I don't always, but everything here has a lovely, dark, scent of the woods flavour, which liver really works with. My supermarket stocked chicken livers for Christmas, but now seem to still sell them. If you can't find them, lamb livers may work. This was tasty and nourishing, not perfect, I feel it would need a bit of punch somewhere, maybe some crispy bacon or chilli, but good nonetheless. An easy go-to supper with a bit of difference.
1)Boil some pasta in well salted water for about 10 minutes, until tender, but with a bit of bite left. I like penne here, but ribbons are traditional.
2)Fry some chopped onion and garlic. I used spring ones here, as I don't want onion to be the main component here. 3 cloves are nice.
3)Add a pack of chicken livers- if you have time it helps to soak these in milk for a couple of hours to draw out any potential bitterness and of course this can be left overnight. Soak some dried porcini or cep mushrooms until soft, keeping the juice for later. Add about 1 tbsp of tomato puree to the sauce.
4)When the livers are fully cooked, but still soft in the middle, add your ceps and a glug of marsala,sherry or white wine, and simmer that for a few minutes.
5)Reserve some pasta water and drain the pasta, and add your porcini liquid to the sauce.
6)Toss the pasta and sauce, and a bit of the pasta liquid, and some butter altogether and leave it to stand for a few minutes. Before you serve, give a light drizzle of truffle oil, or thinly sliced ones if you're disgustingly overpaid.
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