Pappardelle with Chicken Livers and Grilled Tomato

Name: Pappardelle with Chicken Livers and Grilled Tomato
Yield: Serve six people
Cuisine: Australian
Ingredients: 100 g butter; 500 g pappardelle (depending on appetite); 250 g chicken livers; salt and pepper; 1 sprig thyme; 1 tbl cognac or brandy; 100 ml semillon; 2 cloves garlic, crushed; 5 medium-sized ripe tomatoes, cut into 2-cm slices; 100 ml crème fraîche; ½ onion, peeled and sliced; 2 tbl olive oil

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Pappardelle is like a wide fettuccini. Instead of being cut into 1-cm strips as for fettuccini, the pasta is cut into 3-4-cm strips. It is traditionally served with a hare sauce. This is a variation on that classic dish.

Ingredients

500 g pappardelle (depending on appetite)
250 g chicken livers
100

Oceania
Europe
Australia
France
Pasta
Mediterranean

Method

Have ready a large pot of boiling salted water. Thoroughly wash and clean the livers of any coloured parts, making sure to remove the bitter bile gland. Place the livers in a colander or conical strainer and lower into the boiling water. Make sure the water flows easily round them and leave on a high flame for exactly five minutes. Remove the livers from the boiling water and rinse them under c