Tagliatelle with chicken liver sauce
Instructions
Chop the onion and put it in a saucepan with the olive oil, FRY slowly; When taking color add the wine (Trebbiano) and let it dry a little, cooking over low heat.
Clean the livers and cut them into chunks, let them pass into butter with Sage, add them to the onion, add salt and pepper to taste (the pepper must be freshly ground) and cook for about 10 minutes.
Boil the noodles in salted water, drain and season with Parmesan and chicken liver sauce.
Ingredients and dosing for 4 persons
- 400 g of pasta fresh egg noodles type
- 150 g of chicken livers
- 2 cups of dry white wine
- 1 onion
- 3 leaves sage
- 1 pinch of marjoram
- 50 g of parmigiano
- 40 g of olive oil extra virgin
- 30 g of butter
- Salt
- Pepper