This is one of those dishes of which it is true that the whole is greater than the sum of its parts. First, the richness of the liver, then the spicy sharpness of the mustard sauce, and finally the texture of the sautéed onions. You could stop there and have a successful and tasty dish to serve with roasted or fried potatoes. But the kicker here is the addition of the black pepper fettuccine. I think you’ll agree that the contrast of the mustard, liver, onion, and pepper flavors are hard to beat.
We have made this with store-bought Dijon mustard and a combination of store-bought and our own Square One Mustard. I think our mustard adds extra zip. If you use commercial mustard, try spicing it up with a few pinches dry mustard powder and a pinch of sugar dissolved in a little vinegar.
Heat a large pot of salted water to boiling for pasta.
Pour off the excess oil, add the stock to the pan and boil, scraping up the browned bits on the bottom, until slightly thickened, about 2 minutes. Return the onions to the pan, add the mustard, and cook, stirring constantly, 1 minute. Season to taste with salt and pepper. Return the liver to the pan and heat through.
Meanwhile, cook the pasta in the boiling salted water just until tender. Drain and toss with the remaining
© 1998 Joyce Goldstein. All rights reserved.