Comments on: Pasta with Chicken Liver, Tomato & Mushrooms

By: Al

Al — Tue, 06 Jul 2010 18:00:54 +0000

Thanks a lot. I have had a pack of livers in my freezer for months, and, other than pate I could think of no earthly use for them. This is great.

By: Shell

Shell — Thu, 03 Sep 2009 11:15:12 +0000

I don’t like Liver but I may have to try them again. Interestingly I heard on Radio BBC2 last night that eating foods with high cholesterol in them isn’t an issue when eating to prevent our own high cholesterol, eating foods high in saturated fats is the issue and also hydrogenated and trans fats aren’t good, all very interesting stuff.

By: Amy

Amy — Tue, 11 Aug 2009 02:14:20 +0000

I am the only one I know that likes chicken livers. My mother would make them with apple and wrapped in bacon 1-2x a year as a special treat. I haven’t had them in ions. Your pasta dish looks fabulous and now I’m craving them!

By: hannah

hannah — Sun, 09 Aug 2009 19:05:03 +0000

This looks delish! i don’t think a bit of liver every now and then is going to do much harm with the cholesterol, i’m sure all that vitamin A makes up for it!! just found your blog and really love it, can’t wait to read your next installment!!

By: The Food Hunter

The Food Hunter — Fri, 10 Jul 2009 20:24:08 +0000

You’ve inspired me with this recipe. It looks delicious. I love chicken livers but have never really cooked them myself. thanks for the inspiration.

By: Alpacaaddict

Alpacaaddict — Fri, 10 Jul 2009 11:33:45 +0000

This looks delicious, and economical. I shall try it this week.

By: Graziana

Graziana — Wed, 08 Jul 2009 15:38:25 +0000

Great recipe! Is it chives on the topping?
Thank you for sharing this with Presto Pasta Nights!

By: Helen

Helen — Wed, 08 Jul 2009 06:33:53 +0000

Hi Amalia,

It needs to cook for at least half an hour – or far longer. I made this as a quick supper, I imagine that if you let the saice simmer for hours it would change and taste quite different (and also be delicious).

Helen

By: Amalia

Amalia — Wed, 08 Jul 2009 06:05:06 +0000

Hello, I read this recipe and I want to try it … I have a question ; the time to cook is not to long ? The chicken liver and the mushrooms have a short time to cook. Thank you and scuse me my english , Amalia

By: Ruth

Ruth — Tue, 07 Jul 2009 20:59:40 +0000

Wow, great dish. Thanks for sharing with Presto Pasta Nights.
I love chicken livers, but there’s no way my Honey would even try this one. Guess I’ll have to make it when he’s out of town or working late.