Paparele e Figadini

Paparele with Chicken Livers

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Pastasciutta is the Italian word that refers to a dish of pasta that is drained, tossed with a sauce and served dry apart from the sauce. An alternative first course is a soup in which pasta has been cooked - this is a minestra or zuppa with pasta. This particular Venetian speciality is a cross between the two, and it relies heavily on the freshness and good quality of the chicken livers, and the dense richness of the stock. Although the pasta is called paparele, which is probably the dialect for pappardelle, these thumb-wide strips are not the same as the wide ribbons that are Tuscany’s most traditional pasta shape. Unusually, the dough contains a little milk to make it even softer and more fragile.

Ingredients

  • 300 g/11 oz/ cups plain/all-purpose flour, plus extra for dusting
  • 3 eggs
  • 30 ml/2 tbsp milk

For the Chicken Livers

  • 50 g/2 oz/¼ cup unsalted butter
  • 175 g/6 oz chicken livers, washed and trimmed
  • 1 litre/ pints/4 cups beef stock
  • 50 g/2 oz/ cup freshly grated Parmesan cheese, plus extra to garnish
  • sea salt
  • chopped fresh parsley, to garnish

Method

  1. Put the flour on to the work surface and make a hollow in the middle with your fist. Beat the eggs and milk together and pour into the hollow. Using your fingertips, bring the flour and liquid together, then knead until you have achieved a smooth, elastic ball of dough.

  2. Roll out the dough thinly. Cut into 2cm/¾in strips and leave to dry on a floured surface for about 30 minutes.

  3. To cook the livers, heat the butter in a large pan and fry the chicken livers for 3-5 minutes, or until well browned. Add the beef stock and sprinkle with salt. Keep warm until required.

  4. Bring a large pot of salted water to the boil and add the pasta. Cook for 5 minutes, or until the pasta is al dente, drain and add to the chicken livers. Stir in the Parmesan cheese, taste and adjust the seasoning.