Chicken liver vermicelli

From Cookipedia

This is a poor mans version of a recipe I saw Antonio Carluccio & Gennaro Contaldo make on TV yesterday. It was probably from the Two Greedy Italians series. This is the way to eat chicken livers!

Unfortunately I don't have any Piedmont truffles to enliven the dish so we'll use truffle oil and slices of mushroom instead.

Chicken liver vermicelli
Servings:Serves 2
Calories per serving:1019
Ready in:20 minutes
Prep. time:10 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st March 2013

Best recipe review

Not everyones 'Cup of Liver'!


..But I'll eat it. Lovely!

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Trim the chicken livers of any veins etc and chop into sugar-cube sized chunks. Rinse in a colander and pat dry with a paper towel.
  2. Cook the pasta in plenty of boiling salted water. Fresh pasta will only take a few minutes and you'll see it change when it's ready - it just looks bigger and softer! Drain and reserve a few tablespoons of the cooking liquid.
  3. Meanwhile melt the butter in a frying pan, add a good grind of black pepper and add 1 tablespoon of olive oil.
  4. Add the chopped onions and sliced mushrooms and sauté for 2 or 3 minutes.
  5. Add the chopped liver, the peas and the garlic and sauté for about 3 minutes, stirring often.
  6. Deglaze the pan with a splash of dry sherry then stir in the pasta.
  7. Add a knob of butter, a teaspoon of truffle oil and two or three tablespoons of the water in which the pasta was cooked, this helps to make a little sauce. Mix well, season to taste and serve immediately.

Serving suggestions

Top with shavings of Parmesan cheese.

Recipe source

  • Adapted from a recipe cooked by Antonio Carluccio & Gennaro Contaldo: Two Greedy Italians - BBC


To add a little texture and flavour, I re hydrated a handful of dried shitake mushrooms by soaking in boiled water for 30 minutes, sliced them thinly and added them at the same time as the chicken livers. Not very authentic, but it was all I had at the time.

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