Perciatelli with Veal Liver, Pistachios, and Green Peppercorns
Region: Italy
Category: Pasta with Variety Meats
Season: Any
Difficulty: Easy

Veal liver should always taste succulent and never tough or chewy.  If it does, then its been overcooked.  This should be kept in mind when you make this dish.  It’s a hearty preparation that does justice to the liver and because it cooks rapidly you must pay close attention to the cooking time of the liver in step 4 for overcooking it will make it gray and unappetizing.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 25 minutes

3 tablespoons extra-virgin olive oil

2 large garlic cloves, 1 crushed, 1 finely chopped

3 tablespoons finely chopped onions

2 ounces shiitake or cremini mushrooms, thinly sliced

10 ounces veal liver, cut into bite-sized pieces

2 tablespoons shelled pistachios

1 tablespoon whole green peppercorns

1 sprig fresh rosemary or 1 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

5 tablespoons dry white wine

1 roasted red bell pepper, chopped

1/2 pound perciatelli (bucatini)

Freshly grated parmigiano-reggiano cheese for sprinkling

1. In a large skillet, heat the olive oil over high heat with the crushed garlic until it begins to turn light brown, about 1 minute.  Remove the garlic and discard.  Add the onion and chopped garlic and cook 3 minutes, stirring or shaking the skillet frequently.  Add the mushrooms and cook for 3 more minutes, stirring.   Add the veal liver, pistachios, peppercorns, rosemary, and season with salt and pepper, stir, and cook 1 minute, then add the white wine and cook 3 minutes.  Add the bell pepper and cook for 1 more minute.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce and serve with the parmigiano cheese.

Variation: 

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Posted: 12/22/2006