tagliatelle with chicken livers
serves two
1 small onion, chopped
1 dsp olive oil
a knob of butter
1 garlic clove, crushed
2 slices of pancetta or streaky bacon, chopped
3 sage leaves
100g frozen petit pois, defrosted
150g chicken livers, soaked in milk for an hour or two and roughly chopped
salt + black pepper
30ml white wine
a knob of butter, softened
200g tagliatelle, cooked
a handful of grated parmesan
Melt the butter in the oil. Fry the onion until softened, add the garlic, pancetta and sage leaves and fry for a couple of minutes. Add the livers, season and let colour. Add the wine and petit pois and simmer for 5 minutes or so. Toss the tagliatelle with the butter, add the sauce and parmesan and mix.
1 small onion, chopped
1 dsp olive oil
a knob of butter
1 garlic clove, crushed
2 slices of pancetta or streaky bacon, chopped
3 sage leaves
100g frozen petit pois, defrosted
150g chicken livers, soaked in milk for an hour or two and roughly chopped
salt + black pepper
30ml white wine
a knob of butter, softened
200g tagliatelle, cooked
a handful of grated parmesan
Melt the butter in the oil. Fry the onion until softened, add the garlic, pancetta and sage leaves and fry for a couple of minutes. Add the livers, season and let colour. Add the wine and petit pois and simmer for 5 minutes or so. Toss the tagliatelle with the butter, add the sauce and parmesan and mix.
