Name: Pappardelle with chicken livers
Yield: Feeds four
Ingredients: 2 garlic cloves, flattened; Parmigiano for grating; 1 tbsp butter; 1 cup tomato passato (purée not paste); ½ cup red wine; a few sage leaves; 500 g (1 lb) pappardelle or tagliatelle; sea salt and freshly ground black pepper; 1 small onion, finely chopped; 1 tsp rosemary leaves; 400 g (14 oz) chicken livers; 2 tbsp olive oil

Preparation info

Feeds
four

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

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.

Ingredients

400 g (14 oz) chicken livers
2 tbsp olive oil</

Pasta

Method

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