Tagliatelle con Fegatini

Egg noodles with chicken livers

Preparation info
  • Serves


    as a first course
    • Difficulty


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.


Basic recipe


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