Chicken Liver Arrabiata with Pancetta

Give classic Italian comfort food a nutrient-dense upgrade with this chicken liver arrabiata recipe . Pancetta is rendered for a savory base, while garlic, shallots, basil, and crushed red pepper bring the characteristic bold flavor of arrabiata. San Marzano tomatoes and bone broth simmer together with pasture-raised chicken livers, which are blended into the sauce for a smooth, velvety texture and a boost of protein, iron, and B vitamins. Finished with olive oil, butter, and Pluck organ-based seasoning, this dish is as flavorful as it is nourishing. Whether served over gluten-free pasta, hearty grains, or used as a base for a rustic Italian-inspired meal, chicken liver arrabiata proves that organ meats can shine in gourmet comfort food.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a stock pot, render fat from pancetta. Remove pancetta.

Step 2

Add in olive oil & butter. Then begin adding garlic, shallots, basil and red pepper. Fry mixture until slightly aromatic.

Step 3

Then add livers, bone broth and tomatoes. Bring to a simmer for 30 minutes. Chicken broth can be added to make the sauce thinner or thicker depending on what dish you will use for it.

Step 4

While the sauce is still warm, use an immersion blender to blend the sauce until smooth. With the liver being blended into this recipe, it will thicken the sauce.