liver

Rigatoni with Chicken Livers Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

pasta

If the idea of liver is off-putting to your taste buds, this is a recipe that may just coax you out of your skeptical uncertainty.  If you’re lucky you can find everything you need at the Greenmarket like the perfect cipollini onions, beautiful sage, fresh butter and big bags of meaty chicken livers.

Fresh rigatoni is recommended, but dried noodles would work just the same. Dishes like this can make you an instant believer, as the buttery richness of the sauce mellows out any overwhelming tinges of liver that can be off-putting. This is a far cry from the liver and onions of yesteryear.

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff 

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