Chicken Liver, Green Bean and Walnut Fettuccine


Chicken Liver, Green Bean and Walnut Fettuccine
Servings: 6


12-16 fresh chicken livers
6 shallots
½ cup fresh walnut halves
300g tiny green beans, trimmed and blanched
4 sprigs thyme, chopped
4 tablespoons walnut oil
salt and freshly ground black pepper
sherry vinegar
2 tablespoons extra virgin olive oil
fettuccine for 6 (150g diced)
1 cup chicken stock
small bunch flat-leafed parsley, chopped

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100297


I’ve made the pilgrimage to Alice Walters’ famous Chez Panisse in Berkeley. I was impressed by the simplicity and thought that every night there must be like a rather demure dinner party, as there’s a set menu… take it or leave it!

This tasty pasta dish is a variation on a recipe from her very good book, Chez Panisse Pasta, Pizza and Calzone. Alice used duck livers in her recipe, but I have substituted chicken livers, which are not as rich and match beautifully with the walnuts. Make sure you seek out the wonderful fresh New Zealand walnuts that are widely available from specialty food stores. You won’t need any accompaniment with this dish apart from a glass of wine.



Trim the chicken livers well, discarding any connective tissue. Peel the shallots and slice thinly. Chop the walnut halves very roughly and lightly toast in the oven. Trim the beans.

In a frying pan, cook the livers in the walnut oil with salt and pepper and thyme leaves, until they are brown and crispy on the outside. Test them for doneness: they should be slightly pink and juicy in the centre. At the last moment, add a splash of sherry vinegar to the pan. Remove the livers and keep warm on a plate.

Return the pan to the heat, add the shallots and the olive oil and cook gently. Bring a pan of salted water to the boil and cook the pasta in it until al dente. Heat the stock in a saucepan, add the beans and shallots and bring to a simmer. Slice the chicken livers. Drain the pasta and add to the beans with the livers and walnuts. Toss everything together, taste and adjust the seasoning if necessary. Serve garnish with the chopped parsley.




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