Tagliatelle con Fegatini

Name: Tagliatelle con Fegatini (Egg noodles with chicken livers)
Yield: Serves 4-5 as a first course
Cuisine: Italian
Ingredients: 1 tablespoon (15 ml spoon) chopped fresh sage, or ½ tablespoon (3 X 2.5 ml spoon) dried sage; 8 oz (225 g) chicken livers; 3 oz (75 g) freshly grated parmesan (or mature Cheddar) cheese; 4 oz (100 g) cooked ham or bacon, diced; Egg noodles, optional; 3 tablespoons (3 X 15 ml spoon) brandy; 12 oz (350 g) noodles, dried or home-made with 3 eggs; 1 teaspoon (5 ml spoon) tomato purée; 4 fl oz (110 ml) chicken stock, home-made or made with water and ½ chicken stock cube; 3 tablespoons (3 X 15 ml spoon) olive oil; 2 oz (50 g) butter; salt and freshly ground black pepper; 2 shallots, chopped finely

Egg noodles with chicken livers

Preparation info

Serves
4-5
as a first course

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Egg noodles seem to have a special affinity with chicken livers, which form a wonderful basis to this elegant meaty sauce. I use this as a first course, but it could easily be a delicious main dish with double the quantities. Be careful not to overcook the livers, or they will become tough and lose their delicacy.

Ingredients

Basic recipe

Egg noodles, optional

Europe
Italy
Main course
Pasta
Mediterranean

Method

Remove any discoloured pieces and fat from the chicken livers. Dry thoroughly on kitchen towelling and cut into small pieces.

Heat the oil and butter in a frying pan and sauté the shallots until translucent. Add the ham or bacon and sage and sauté for a further minute, stirring. Add the chicken livers and cook until they have lost their raw colour. Dissolve the tomato purée in the chick