2019-04-01_Food___Wine_USA

32 APRIL 2019

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Chicken Liver Ragù Rigatoni

TOTAL 25 MIN; SERVES 4

Store-bought chicken liver mousse is a

low-effort luxury that not only saves time

but also adds a silkiness and mineral

richness to this pasta sauce. It’s worth

splurging on a high-quality brand for the

smoothest texture; we love Fabrique

Délices, flavored with truffles, porcini

mushrooms, and sherry.

12 oz. uncooked bronze-cut rigatoni

pasta (such as Barilla Collezione)

5 Tbsp. cold unsalted butter (2^1 / 2 oz.),

cut into^1 /^2 -inch pieces, divided

(^1) / 4 cup finely chopped shallot (from 1
large shallot)
11 / 2 Tbsp. (^3 / 4 oz.) dry sherry
(^3) / (^4) cup chicken stock
3 oz. chicken liver mousse (such as
Fabrique Délices)
(^3) / 4 oz. Parmigiano-Reggiano cheese,
finely grated (about^1 /^2 cup), plus
more for garnish
2 tsp. chopped fresh rosemary, plus
more for garnish
1 tsp. sherry vinegar
(^1) / (^4) tsp. black pepper

1. Cook pasta according to master tech-
   nique (until very al dente, about 3 minutes
   shorter than package directions call for).


2. While pasta cooks, melt 2 tablespoons
   butter in a large skillet over medium.
   Cook, stirring often, until butter smells
   slightly nutty and turns light golden
   brown, 4 to 5 minutes. Add shallot; cook,
   stirring often, until softened, about 2 min-
   utes. Add sherry; cook until slightly
   reduced, about 20 seconds. Add stock;
   bring to a simmer over medium-high.
   Gradually whisk in 2 tablespoons butter,
   one piece at a time, waiting until butter is

nearly melted before adding the next

piece. Return to a simmer over medium-

high; simmer 1 minute.

3. Using tongs or a spider, transfer pasta
   to skillet, reserving cooking liquid in pot.
   Increase heat under skillet to high. Gradu-
   ally stir in chicken liver mousse (about 2
   tablespoons at a time), alternating with
   cooking liquid (about^1 / 4 cup at a time),
   stirring and shaking skillet constantly,
   until a creamy sauce forms and coats the
   pasta, making sure each addition of
   mousse is creamy and blended before the
   next addition, 4 to 5 minutes total.


4. Remove skillet from heat; stir in
   cheese, rosemary, vinegar, pepper, and
   remaining 1 tablespoon butter until
   blended. Divide among 4 bowls; garnish
   with additional cheese and rosemary.
   WINE Earthy, medium-bodied Tuscan red:
   2016 Badia a Coltibuono Chianti Classico

Any ridged pasta, like

penne or tortiglioni,

works well with

this ragù.