Tagliatelle Recipes: Try Italian Pasta With This Tagliatelle Recipe

Recipe

First course

Tagliatelle With Tomato And Chicken Livers

By Theo Randall

A robust dish of fresh pasta served with tender chicken livers sauteed in a garlic sauce

Ingredients

Tagliatelle 250 g, fresh
Chicken livers 200 g (seasoned)
Tomato 400 g, tinned
Red onion 1 small (finely chopped)
Butter 35 g, Unsalted
Olive oil 30 g
Salt To taste
Pepper To taste

Info box

Preparation time 20 m
Cooking time 20 m
Recipe category First course
Recipe yield 4
Recipe cuisine Italian

Preparation

Heat a large saucepan or deep frying pan. Melt half of the butter, add the olive oil; once heated add the finely chopped onion.

Cook for approximately 3 minutes, until the onion is soft (do not brown) then add the seasoned chicken livers and cook slowly on a low heat for 20 minutes, stirring occasionally. With a slotted spoon, remove the chicken livers and finely chop them then add back to the pan, stir and season.

To a large pot of boiling salted water, add the tagliatelle and cook until al dente; drain into a colander and add to the sauce along with the remaining butter. Toss well for a minute or so to ensure the pasta absorbs the sauce and serve immediately with a generous helping of black pepper.

Wine paring: Rosato di Bolgheri