Chef Steve Samson of Sotto in Los Angeles shows Playboy senior editor Jeremy Repanich how to make pasta with a chicken liver ragù. Chef Samson prepares the ragù first with chicken livers that have been pan seared and de-glazed with marsala wine, adding carrots, onions, celery, and roasted mitake mushrooms. The ragù soon meets fresh rigatoni pasta with a touch of lemon juice, chopped italian flat leaf parsley, some mosto cotto, a sprinkling of olive oil and grated cheese. The result is the perfect creamy, earthy pasta dish.
Making a Chicken Liver Pasta Dish with Sotto's Chef Steve Samson
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