Tagliatelle with chicken livers

Tagliatelle with chicken livers

Tagliatelle al fegatini

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g chicken livers
6 tablespoons olive oil
1 large onion, very finely sliced
4 bay leaves
nutmeg, freshly grated
2 tablespoons dry sherry
2 tablespoons concentrated tomato paste
2 tablespoons stock or water
salt
pepper
450g fresh tagliatelle
75g parmesan, grated

Method

  1. Cut the chicken livers into small slivers. Heat the olive oil and fry the onion very gently for 5 minutes. Add the chicken livers and bay leaves, and fry gently for another 6 minutes over a low heat.
  2. Add a pinch of nutmeg and the Sherry, and let the alcohol evaporate for 1–2 minutes. Stir in the tomato paste, and enough stock or water to bring the sauce to a smooth consistency. Add salt and pepper to taste.
  3. Meanwhile, cook the pasta for 3–5 minutes, or until al dente. Drain and toss well in the sauce. Serve sprinkled with Parmesan.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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