Name: Pitti Palace Pasta
Yield: 4 portions
Cuisine: Italy
Ingredients: 1½ teaspoon salt; 1½ teaspoons freshly ground black pepper; ¼ cup balsamic vinegar; ¼ cup Berta’s Chicken Stock or canned broth; ¼ cup olive oil; 4 fresh ripe plum tomatoes, seeded and diced; 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried; ¼ cup dry red wine; 8 ounces penne or tagliatelle; 1 pound chicken livers, trimmed, rinsed, and patted dry; 1 teaspoon paprika; ½ cup unbleached all-purpose flour

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Velvety rich chicken livers lightly sautéed with balsamic vinegar and rosemary—the taste of Tuscany. This rustic sauce demands a wider noodle; use tagliatelle, penne, or fusilli, for the sauce will cling!

Ingredients

1 pound chicken livers, trimmed, rinsed, and patted dry
½ cup unbleached all-purpose flour
1

Method

If the chicken livers are large, cut them in half.
Combine the flour, paprika, salt, and ½ teaspoon of the pepper in a mixing bowl.
Heat the oil in a large skillet. Dredge the livers in the flour mixture, and sauté until browned, about 5 minutes.
Raise the heat slightly, and add the tomatoes, vinegar, chicken stock, wine, and rosemary. Simme

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Ingredients

Method

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