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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.
Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me