Ingredients
Note: scaled amounts are estimates. For dishes that reduce, the liquid amounts shown are simple multiples—do not use them as-is; adjust while cooking.
Main Ingredients (4 servings)
Seasonings
Steps
- Prepare the chicken liver. Cut larger livers into pieces smaller than yakitori liver while keeping their shape, and remove any blood clots.
- 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.
- Wrap the prepared chicken liver in paper towels and thoroughly pat dry.
- Thinly slice 100g of Mushrooms.
- Season the dried chicken liver with Salt (to taste) and Pepper (to taste) all over.
- 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.
- Melt some of the 50g of Butter in a heated frying pan, arrange the chicken liver, and sear until browned on all sides.
- 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).
- Start boiling pasta. Short pasta (like penne) is also great for this dish.
- Wipe away any excess fat from the pan used to sear the chicken liver.
- 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.
- Add the thinly sliced 100g of Mushrooms to the pan with the onions and sauté briefly.
- Add a splash of White Wine to the mushroom and onion pan, let the alcohol evaporate, and season with Salt (to taste).
- Combine the sautéed mushrooms and onions with the liver sauce.
- Gradually add 200cc of Bouillon while simmering the liver sauce to thicken. (Pro Tip!) The flour will create a wonderful sauce consistency.
- In a separate pan, melt the remaining 50g of Butter. Gradually add some of the pasta cooking water and stir to combine.
- Toss the cooked spaghetti or penne with the butter.
- Add the liver sauce to the butter-coated pasta, and adjust the consistency with a little more pasta water if needed.
- Plate the pasta, generously ladle the liver sauce over the top, and garnish with Parsley (to taste) for a colorful finish. Enjoy!
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。