Pappardelle pasta with brandy
Instructions
Finely chop the bacon, the rind, and the onion using the Crescent.
Place the mixture in a pan with a knob of butter, olive oil, Basil and Rosemary and FRY all together with moderate heat for 6-7 minutes.
Add the chicken livers and chicken hearts, well cleaned, washed, dried and sliced, and let Brown too for a few minutes.
Squirt the sauce with brandy and raise a little flame to evaporate, then add salt and pepper, pour the hot broth and simmer at moderate heat for 20 minutes or until the liquid in the Pan has reduced by half.
Boil al dente pappardelle in a pot with boiling salted water, then drain and put them in a large soup tureen.
Season the pasta with the sauce prepared, you deleted the sprig of Rosemary, sprinkle with grated cheese and serve.
Ingredients and dosing for 6 persons
- 400 g of chicken hearts and livers
- 50 g of grated gruyere cheese
- 400 g of type egg pappardelle pasta
- 60 g of bacon
- 1 dram of brandy
- 1 walnut butter
- 1 glass of broth
- 1 sprig of rosemary
- 4 leaves of basil
- 1 onion
- 3 tablespoons of olive oil
- Salt
- Pepper