Steps

1. Prepare the chicken liver. Cut larger livers into pieces smaller than yakitori liver while keeping their shape, and remove any blood clots.
   🕒 01:49
2. For the hearts, remove any surrounding fat, cut them in half, and clean out the inside. (Pro Tip!) Lately, the liver quality is good, so a quick odor removal is sufficient.
   🕒 03:10
3. Wrap the prepared chicken liver in paper towels and thoroughly pat dry.
   🕒 04:28
4. Thinly slice 100g of Mushrooms.
   🕒 04:51
5. Season the dried chicken liver with Salt (to taste) and Pepper (to taste) all over.
   🕒 05:15
6. Lightly coat the seasoned chicken liver with Flour (to taste), tapping off any excess. (Pro Tip!) Flour is used to thicken the sauce and to sear the liver to a fragrant crisp.
   🕒 05:29
7. Melt some of the 50g of Butter in a heated frying pan, arrange the chicken liver, and sear until browned on all sides.
   🕒 06:19
8. Prepare another frying pan. Finely chop 100g of Onion and sauté with 1 small clove of Garlic, some of the 50g of Butter, and Olive Oil (to taste).
   🕒 06:34
9. Start boiling pasta. Short pasta (like penne) is also great for this dish.
   🕒 06:55
10. Wipe away any excess fat from the pan used to sear the chicken liver.
    🕒 07:30
11. Add approximately 70cc of [A] Marsala Wine (Dry) and 80cc of [A] Marsala Wine (Sweet) to the chicken liver pan. Simmer to evaporate the alcohol. (Pro Tip!) Madeira wine can be used as a substitute.
    🕒 07:43
12. Add the thinly sliced 100g of Mushrooms to the pan with the onions and sauté briefly.
    🕒 08:26
13. Add a splash of White Wine to the mushroom and onion pan, let the alcohol evaporate, and season with Salt (to taste).
    🕒 09:19
14. Combine the sautéed mushrooms and onions with the liver sauce.
    🕒 09:47
15. Gradually add 200cc of Bouillon while simmering the liver sauce to thicken. (Pro Tip!) The flour will create a wonderful sauce consistency.
    🕒 11:08
16. In a separate pan, melt the remaining 50g of Butter. Gradually add some of the pasta cooking water and stir to combine.
    🕒 12:30
17. Toss the cooked spaghetti or penne with the butter.
    🕒 12:35
18. Add the liver sauce to the butter-coated pasta, and adjust the consistency with a little more pasta water if needed.
    🕒 12:54
19. Plate the pasta, generously ladle the liver sauce over the top, and garnish with Parsley (to taste) for a colorful finish. Enjoy!
    🕒 13:47