Best 2 Vermicelli With Spicy Chicken Liver Tomato Recipes

Chicken and Vermicelli Soup image

Provided by Robert Irvine : Food Network

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 13

Vegetable oil
1 (2 pound) chicken carcass
1 (2 pound) duck carcass
1 bunch celery scrubbed and coarsely diced
4 large white onions, coarsely diced
6 large carrots, peeled and coarsely diced
12 cups water
2 sprigs fresh rosemary leaves, finely chopped
5 sprigs fresh thyme leaves, finely chopped
1/4 bunch parsley leaves, finely chopped
1 cup sliced mushrooms
1 1/4 pounds vermicelli noodles
Salt and freshly ground black pepper

Steps:

Rub the chicken and duck carcasses in vegetable oil and brown in a large stock pot over medium-high heat. Reduce to medium heat and add the celery, onions, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms and noodles, and simmer for an additional 30 minutes. Season with salt and pepper. Ladle soup into bowls and serve with noodles.

Vermicelli with Spicy Chicken Liver-Tomato image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup olive oil
2 cups chopped yellow onions
2 tablespoons minced garlic
1 1/2 pints chicken liver, rinsed, drained, and cut into individual lobes
Splash brandy
4 pounds ripe Roma tomatoes, peeled, and coarsely chopped, or 2 (28-ounce) cans crushed Italian tomatoes
1 teaspoon crushed red pepper flakes
1 bay leaf
Freshly ground black pepper
1 1/2 cups chicken stock or low sodium chicken broth
1/4 cup heavy cream
1/2 cup finely chopped fresh basil leaves
Salt and pepper
1 teaspoon sugar, if needed
1 pound dried vermicelli
1/2 cup finely grated Parmigiano-Reggiano, for serving

Steps:

In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.