Pasticcio di penne, pollo e fegatini in salsa di funghi

Name: Pasticcio di penne, pollo e fegatini in salsa di funghi (Baked pasta, chicken and chicken livers in a mushroom sauce)
Yield: Serves 6
Cuisine: Italy
Ingredients: 4 tbsp dry Marsala, vermouth or dry sherry; 200–250 g/7–9 oz roasted chicken, cut into small pieces; 4 tbsp dry Marsala, vermouth or dry sherry; 4 tbsp dry Marsala, vermouth or dry sherry; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 egg yolks; 150 g/5½ oz chestnut (cremini) mushrooms, chopped; 75 g/2¾ oz Parmesan cheese, grated; 300 ml/10 fl oz/1¼ cups double (heavy) cream; 500 g/1 lb 2 oz penne or elbow macaroni; 500 g/1 lb 2 oz penne or elbow macaroni; 2–3 tbsp dried breadcrumbs; 15 g/½ oz dried porcini; 4 tbsp olive oil; 1 shallot, finely chopped; 1 very small celery stalk with its leaves, finely chopped; 75 g/2¾ oz/5 tbsp unsalted butter, plus extra for the dish; 50 g/1¾ oz unsmoked pancetta, chopped; 4–5 sprigs of fresh thyme, leaves only; 100 g/3½ oz chicken livers, any bits of fat removed, coarsely chopped; ½ small carrot, finely chopped; ½ small carrot, finely chopped

Baked pasta, chicken and chicken livers in a mushroom sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is a very good way to finish the leftovers from your roasted chicken. You can also use any large shapes of pasta, such as ditaloni or conchiglie.

Ingredients

15 g/½ oz dried porcini
4 tbsp olive oil

Europe
Italy
Main course
Dinner
Pasta
Leftovers
Mediterranean

Method

Put the porcini in a bowl, cover with boiling water and set aside.

Heat half the oil and half the butter in a sauté pan. When hot, add the pancetta, the shallot, celery, carrot and thyme and sauté for about 10 minutes, stirring frequently, until the vegetables have softened. Throw in the chicken livers and cook over high heat for 3 minutes, stirring constantly. Add the chicken pieces an