Chicken Livers, Prosciutto, and Shiita..

Cooking Instructions

Bring a large pot of water to a boil.

Meanwhile, melt half of the butter in a large skillet over medium heat. Add the shallots and prosciutto and saute just until the shallots start to turn translucent, 1 to 2 minutes. Add the chicken livers, raise the heat slightly, and saute until they are lightly browned, about 3 minutes more. Remove the chicken liver mixture from the skillet and set aside.

In the same skillet, melt the remaining butter over medium-high heat. Add the mushrooms and saute until their edges begin to turn golden, 3 to 5 minutes. Remove them from the skillet, adding them to the chicken liver mixture.

Add the pasta to the boiling water and cook until al dente, following the manufacturer's suggested cooking time.

As soon as the pasta starts cooking, add the chicken broth and marsala to the skillet and cook over medium-high heat, stirring and scraping with a wooden spoon to dissolve the glaze of juices on the bottom. Crumble in the tarragon and boil for 1 to 2 minutes, until the liquids reduce slightly. Stir in the cream and simmer briskly until a thick sauce forms, 5 to 7 minutes more, returning the chicken liver and mushroom mixture to the skillet for the last 2 minutes or so to heat through. Season to taste with salt and white pepper.

As soon as the pasta is done, drain it and toss with the sauce and the parsley and chives. Serve immediately, passing the Parmesan for guests to add to taste.

Wine Pairing(s)

Twelve Staves Shiraz-Grenache

Graham's Vintage Porto

Lanciola Chianti Colli Fiorentini

Oriel 'Les Paves' Chateauneuf-du-Pape

Red Rock Merlot

Bodegas Primicia Rioja

Il Paradiso Brunello di Montalcino

Quinta do Carmo Dom Martinho

Delas Freres Haute Pierre

Abadia Retuerta Rivola