Name: Pappardelle al Ragù di Fegatini e Funghi Secchi (Pappardelle with a Ragù of Chicken Livers and Dried Porcini)
Prep time: 1 h
Total time: 1 h 40 min
Yield: Serves 3 or 4 as a main course
Cuisine: Italian
Ingredients: 6 tablespoons dry white vermouth; 375 g (12 oz) dried egg-pappardelle or egg-tagliatelle; 50 g (2 oz) pancetta, cut into small pieces; 50 g (2 oz) butter; 300 g (10 oz) chicken livers; salt and pepper; 2 tablespoons finely chopped shallot; 1 carrot, grated; grated parmesan cheese, to serve; 125 ml (4 fl oz) milk; 25 g (1 oz) dried porcini; 1 garlic clove, sliced; 2 tablespoons olive oil; 4 fresh sage leaves, chopped; 4 tablespoons double cream

Preparation info

Serves
3 or 4
as a main course

Difficulty
Medium
Ready in
1 hr 40

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Ingredients

125 ml (4 fl oz) milk
25 g (1 o

Method

Heat the milk. Soak the dried porcini in the hot milk for about 1 hour. Lift them out, filter the milk through a sieve lined with kitchen paper and reserve.
Wash and thoroughly dry the chicken livers. Remove any gristle or green parts. Cut the livers into small pieces.
Heat half the butter in a small frying-pan, with the oil, shallot and pancetta. Cook g