Chicken Liver Ragu
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Spider strainer
- Microplane
- Pepper mill
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Tongs
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 4 quarts water
- ¼ cup kosher salt
- 12 ounces dried tube-shaped pasta (such as rigatoni or bombolotti)
- 5 tablespoons cold, unsalted butter (cut into ½‑inch cubes, divided)
- ¼ cup fienly chopped shallot
- 1 ½ teaspoon dry sherry
- 3/4 cup chicken stock
- 3 ounces chicken liver mousse
- 3/4 ounce Parmigiano-Reggiano cheese, finely grated (plus more for garnish)
- 2 teaspoons chopped fresh rosemary (plus more for garnish)
- 1 teaspoon sherry vinegar
- ¼ teaspoon freshly cracked black pepper
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