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four
Medium
By Jill Dupleix
Published 1998
These wide, generous ribbons of pasta go well with feisty Tuscan sauces like braised goat, hare, and this quick sauté of tomato, chicken livers and rosemary. Make this only when you find fresh, firm, clean-looking chicken livers, which is generally where you will find fresh, firm, clean-looking chickens.
Wash and trim the livers, removing any icky membrane and discolourations, and cut into 2.5 cm (1 in) pieces, Heat olive oil, add garlic, and cook for 2 minutes. Add onion and cook until soft. Add livers, rosemary and sage, and cook, stirring, until livers are almost cooked, about 3 minutes.
Remove livers, turn up heat, add wine, and allow sauce to bubble and reduce. Add tomato passato o