CHICKEN LIVER MOUSSE, SHALLOT AND ROSEMARY LINGUINE

Chicken liver mousse, shallot and rosemary linguine

CHICKEN LIVER MOUSSE, SHALLOT AND ROSEMARY LINGUINE

#SIAintheKitchen

So…I made this wonderful chicken liver mousse and the plan was to making some bread to go with it. I really wanted baguettes and since they’re so hard to find in the city right now amidst the COVID-19 virus (atleast at the time of writing!), I thought I would try my hand at making it myself. A traditional French Baguette only requires 4 ingredients - flour, yeast, water, and salt - how hard could it be?

Yeah. It didn't turn out well. I over kneaded my dough and my dough didn’t proof. Fuck. They came out nice and crusty though and were delicious with the mousse I had made on day 1. Day 2 they were hard as rocks. What was I going to do with another 1.5 ramekins of chicken liver mousse? Well, when life gives you chicken liver mousse, you make chicken liver mousse, shallot and rosemary linguine.

Livers aren’t just for old people, guys. Especially chicken liver mousse! You can easily whip up this recipe with a store-bought version as well. Just melt it down with some water, pasta water, shallots, herbs and seasonings and a bit of cheese! Simple, yet delicious . Let’s do it.

CHICKEN LIVER MOUSSE, SHALLOT AND ROSEMARY LINGUINE - serves 2 - 4 (adapted from Food & Wine)

  • 1 (500g) pkg of linguine

  • 1/4 cup butter, unsalted

  • 2 shallots, sliced

  • 2/3 cup chicken liver mousse

  • 1/3 cup late harvest wine

  • 1 rosemary sprig, leaves only, finely chopped

  • 2 tsps kosher salt

  • freshly ground pepper, a generous amount

  • 1 cup pasta water

  • 1/3 cup parmigiana reggiano, grated

  1. Cook the pasta in a pot of heavily-salted, boiling water. Reserve 1 cup of starchy pasta water and set aside. Drain the pasta once al dente and rinse with cold water. Set aside.

  2. While the pasta is cooking, melt the butter over medium-high heat and begin to saute the shallots until they see some colour. Add in the chicken liver mousse and begin to melt. Deglaze the pan with the wine and continue stirring and cooking as the wine evaporates. Season with salt, pepper and herbs and gradually add in the starchy pasta water. Reduce the heat to medium and continue stirring, slowly mixing in the cheese. The sauce should be slightly thickened.

  3. Turn off the heat and toss with linguine. Serve with additional pepper and cheese.

AMERICAN, MEATStephanie Siachicken liver mousse pasta, chicken livers, chicken liver recipes, chicken liver mousse, pate, pate pastaComment