Green Noodles With Chicken Livers

• 1 pound chicken livers
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3/4 cup thinly sliced onions
• Salt and freshly ground black pepper to taste
• 1 teaspoon finely chopped garlic
• 2 teaspoons chopped fresh sage or 1 teaspoon dried
• 1/4 cup flour
• 4 tablespoons corn or vegetable oil
• 1/2 pound green spinach noodles
• 13 cup heavy cream
• 1/2 teaspoon freshly grated nutmeg
• 4 tablespoons grated Parmesan cheese

1. Pick over the livers and discard any tough connecting membranes.
2. Cut the livers into bite-size pieces.
3. Set aside.
4. Melt the butter and the olive oil in a small nonstick skillet.
5. Add the onions and salt and pepper to taste.
6. Cook over medium heat until wilted; then, add the garlic and the sage.
7. Cook, stirring often, until the onions become tender.
8. Transfer the onion mixture to a large saucepan.
9. Set aside.
10. Place the flour on a flat dish, and add salt and pepper to taste.
11. Add the livers, and stir thoroughly to coat them.
12. Shake off the excess flour.
13. Heat the oil in a nonstick skillet large enough to hold the livers in one layer.
14. When hot and almost smoking, add the livers.
15. Cook over high heat, turning the livers as necessary so they brown evenly.
16. Cook until well browned, about 3 to 4 minutes or longer.
17. Transfer the livers with a slotted spoon to the saucepan with the onions.
18. Meanwhile, cook the noodles in salted water according to the package instructions.
19. Do not overcook.
20. Drain and reserve 1/4 cup of the cooking liquid.
21. Add the cream and the cooking liquid to the saucepan with the onion-liver mixture.
22. Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese.
23. Toss well, check for seasoning, and serve immediately.

chicken livers, butter, olive oil, onions, salt, garlic, fresh sage, flour, corn, green spinach noodles, heavy cream, nutmeg, parmesan cheese

Taken from cooking.nytimes.com/recipes/10929 (may not work)