I know there was just a chorus of “ewwww, yuck.” Then there were others saying, “interesting.” Finally, the last group of you who just said, “he’s gone round the bend – it was just a matter of when.” If you love chicken livers, you love chicken livers. Just add marinara sauce and lots of cheese then the fresh pasta noodles. I hope you like it.

1 pound chicken livers, cleaned (Ruckers Farm)
1 teaspoon Old Bay seasoning
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1 cup flour
4 sheets of pasta (I used fresh)
20 ounces marinara
16 ounces ricotta cheese
1/4 cup Romano cheese
1/2 cup Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder
2 eggs
Olive oil for cooking
Mozzarella for topping

Soak chicken livers in milk for 20 minutes.

Clean chicken livers.

In a pie pan add flour, Old Bay, basil, oregano, parsley, garlic powder, and red pepper.

Add chicken livers and coat in flour

Heat skillet to medium; add oil and chicken livers. Cook for 3 minutes and turn over. Cook an additional 4 minutes and add marinara sauce.

Cook for an additional 8 minutes on medium low.

Mix ricotta, Parmesan, Romano, eggs, parsley, oregano and basil.

Assembly:
Place 3/4 cup marinara sauce on bottom of pan.
Add two heaping tablespoons of ricotta mixture. Cover with pasta sheet.
Place 3/4 cup marinara sauce.
Add two heaping tablespoons of ricotta mixture.
Cover with pasta sheet.
Place 3/4 cup marinara sauce.
Add two heaping tablespoons of ricotta mixture.
Cover with pasta sheet.
Place 3/4 cup marinara sauce.
Top with mozzarella cheese.

Bake for 1 hour at 350.