Bigoli with Chicken Liver Sauce

Name: Bigoli with Chicken Liver Sauce (Bigoli Coi Rovinassi (Salsa di Fegatini di Pollo))
Yield: Serves 4–6
Cuisine: Italy
Ingredients: freshly grated Parmesan cheese; 350 g/12 oz chicken livers, cleaned and cut into small pieces; 4 tablespoons extra-virgin olive oil; 90 g/3 oz butter; 2 cloves garlic, finely chopped; 90 g/3 oz plain flour; 250 g/9 oz wholewheat flour; 4 teaspoons finely chopped sage leaves; 4 tablespoons Marsala; 4 tablespoons dry white wine; salt; 6 large eggs; salt and freshly ground black pepper

Bigoli Coi Rovinassi (Salsa di Fegatini di Pollo)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

Bigoli

250 g/9 oz wholewheat flour
90 g/3

Europe
Italy
Marche
Pasta
Mediterranean

Method

To make the bigoli

Mix the ingredients and make a dough. Knead for 10 minutes. Pass through a spaghetti cutting machine, but failing this, pass through the tagliatelle blades on a pasta machine. In Italy a special cutting machine is used for making bigoli but adequate results are achieved using the above method. Leave the pasta to rest for 1 hour before boiling.

Boil the pasta