Jen’s “Improved” Chicken Liver Ragu Recipe on Food52
"My husband is a cocktail geek, and many of his pre-prohibition era cocktail books have recipes for “Improved” versions of various classic drinks. I’ve made a basic chicken liver ragu for years now, and while it was always satisfying, I still felt like it was lacking something. Many cool weekend afternoons and tubs of chicken livers later, I have arrived at this "Improved" version, and I have to say I’m pretty darned happy with it. The missing link, of course, was pork – a bit of pancetta to add both f..."
INGREDIENTS
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1/2 cup dried porcini mushrooms + 1 cup boiling hot water
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3 tablespoons extra virgin olive oil, divided
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3 ounces pancetta, finely chopped
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1 cup roughly chopped onion
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1/2 cup roughly chopped carrot
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Kosher salt
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8 ounces chicken livers, trimmed and finely chopped
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1 tablespoon double-concentrated tomato paste
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1 ounce Italian (red/sweet) vermouth
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1 ounce dry red wine
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6 whole peeled San Marzano tomatoes (fresh or canned, about 1 cup)
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4 large fresh sage leaves, chiffonade (about 1 tablespoon)
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1/2 cup cup freshly grated Parmagiano Reggiano, plus additional for serving
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