Pappardelle with Chicken Liver Sauce

Name: Pappardelle with Chicken Liver Sauce (Pappardelle coi Fegatini di Pollo)
Total time: 40 min
Yield: Serves 4 people
Cuisine: Italy
Ingredients: ⅓ cup Parmigiano-Reggiano, freshly grated; Freshly ground black pepper; 2 ounces pancetta, sliced thin and finely diced; 4 ounces ground beef chuck; 8 ounces chicken livers, fat removed and cut into approximately ½-inch pieces; 2 teaspoons tomato paste; Pappardelle made with 3 eggs and 2 ¼ cups flour; ½ teaspoon garlic, finely chopped; 2 tablespoons butter; 2 tablespoons extra virgin olive oil; Salt; 2 tablespoons shallots, finely chopped; 1 teaspoon fresh sage, chopped or ½ teaspoon dried; ¼ cup dry white vermouth

Pappardelle coi Fegatini di Pollo

Preparation info

Serves
4
people

Difficulty
Easy
Ready in
40 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This is a classic Tuscan dish, rich and earthy and perfect for homemade wide noodles

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablesp

Europe
Italy
Main course
Pasta
Mediterranean

Method

Put the olive oil, butter and shallots in a sauce pan over medium heat and Sauté until the shallots begin to color, about 5 minutes. Add the garlic, stir for about 30 seconds, then add the pancetta and sage. Continue cooking until the pancetta begins to color, about 2 minutes. Add the ground beef and break it up with a wooden spoon. Cook until it loses its raw color. Add