Pappardelle al Ragù di Fegatini e Funghi Secchi

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: grated parmesan cheese, to serve; salt and pepper; salt and pepper; 375 g (12 oz) dried egg-pappardelle or egg-tagliatelle; 375 g (12 oz) dried egg-pappardelle or egg-tagliatelle; 4 tablespoons double cream; 6 tablespoons dry white vermouth; 1 carrot, grated; 4 fresh sage leaves, chopped; 1 garlic clove, sliced; 2 tablespoons finely chopped shallot; 50 g (2 oz) pancetta, cut into small pieces; 50 g (2 oz) butter; 2 tablespoons olive oil; 25 g (1 oz) dried porcini; 300 g (10 oz) chicken livers; 125 ml (4 fl oz) milk

Pappardelle with a Ragù of Chicken Livers and Dried Porcini

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

Europe
Italy
Main course
Pasta
Mediterranean

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