Tagliatelle ai Fegatini

Name: Tagliatelle ai Fegatini (Tagliatelle with Chicken Livers)
Yield: Serves 4
Cuisine: Italian
Ingredients: 450 g fresh tagliatelle; 75 g Parmesan, grated; 2 tbsp dry Sherry; 2 tbsp concentrated tomato paste; 4 bay leaves; freshly grated nutmeg; salt and pepper; salt and pepper; 2 tbsp stock or water; 2 tbsp stock or water; 6 tbsp olive oil; 1 large onion, very finely sliced; 300 g chicken livers

Tagliatelle with Chicken Livers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Chicken livers are very much part of many Italian sauces, and in this dish they predominate. Extremely easy to prepare, this is a particularly tasty recipe.”

Ingredients

300 g chicken livers
6 tbsp olive oil
1 large onion<

Europe
Italy
Pasta
Mediterranean

Method

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.

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