Pasta with Chicken Livers and Sweet Peppers


Pasta with chicken livers and sweet peppers

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1 yellow sweet bell pepper or 2 small frying peppers, halved lengthwise
kosher salt
dried pasta
2 T. unsalted butter
extra virgin olive oil
6 ounces chicken livers, trimmed and thinly sliced
1 salt-packed anchovy fillet, soaked in 3 T. milk
1 T. salt-packed capers
chopped parsley

Preheat oven to 350 F. Place the peppers in the oven for about 40 minutes, sprinkled with salt until they are charred and softened. Place them in a closed paper bag for about 10 minutes. Peel, then slice them lengthwise about 1/4 inch thick.

Prepare pasta according to package directions until al dente. Meanwhile, melt 1 T. butter with a little olive oil in a large frying pan or skillet over medium heat. Add chicken livers, anchovy fillet and capers. Sauté for 2 to 3 minutes, stirring occasionally. Add the peppers and keep warm.

Melt the rest of the butter in the pan. Drain the pasta and transfer to the skillet. Toss to coat. Sprinkle with chopped parsley and serve immediately.

Time: 45 minutes, including prep.

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