11.07.2009

Golden Beet Pappardelle with Brown Butter, Sage, and Liver

golden beet pasta with brown butter, sage, and liver

I've had the flu all this week and the last thing on my mind has been cooking. Aside from sleeping, I haven't really done much else, let alone eat. Every time I would work up enough energy to get something to eat, nothing would appeal to me. Last night I was feeling good enough to go out and grab some food with a friend. I had two mini corn muffins and a few spoonfuls of avocado for dinner, by far my biggest meal of the day.

But I am feeling even better today and I can tell that things are looking up: my appetite has returned. My stomach has been rumbling all afternoon, anxiously waiting to be put back into service. Who am I to say no? Time to cook.

The golden beets are here mostly for their beautiful color as opposed to their flavor, but one could always add some more if desired. And omitting the livers shouldn't ruffle any feathers either.

2 golden beets, grated
1 chicken liver, finely chopped
3 tbsp unsalted butter
fresh sage, chopped
pappardelle noodles
salt and pepper to taste


In a large saucepan, heat 1 tbsp butter and gently cook the grated beet. Just before the beets start to take on any color, add 2 qts. of water and bring to a boil. Season with a little salt. In another pan, heat remaining butter. Just before the butter begins to turn brown, add chopped liver and sage. Cook until just done and remove from heat. Add the pappardelle to boiling water and cook until just done. Remove the cooked noodles from the water and add to the butter/sage/liver mixture. Heat through, tossing constantly. Season with salt and pepper to taste. Serve.
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