Chicken liver pasta with porcini mushrooms; Recipe from Marche (gluten free)

Prepare the ingredients

1. Soak the chicken livers in milk for 1-3 hours (optional but recommended) Soak the dried porcini in warm water for at least 30 minutes. Drain the livers and porcini mushrooms keeping the liquid from the mushrooms.
2. Peel and finely chop the onion and garlic. Wash and finely chop the celery and carrots. Chop the chicken liver into small pieces. Cut the frozen or fresh mushrooms into small pieces. Wash and chop the parsley. Peel the fresh tomatoes if using sauce tomatoes with thick skins like San Marzano. If using cherry tomatoes just wash and halve them.

Make the chicken liver and porcini ragu

1. Sauté the mushrooms in olive oil with garlic and parsley until cooked.
2. In a separate larger pan, sauté some of the onion with the bay leaves until onion starts to soften. Then add the chicken livers and brown on all sides quickly. Add white wine and cook until alcohol evaporates ( 1-2 minutes). Remove the liver and juices from the pan and set aside.
3. Pour a little more olive oil into the pan and sauté the rest of the onions, the carrots and celery until they start to soften. Then add back the liver and juices. Mix together well. Add the cooked mushrooms and mix again. Then add the tomatoes. Add salt to taste. Cook the sauce over a low heat for about 45 minutes. If it seems dry you can add some of the porcini water, some tomato passata or stock.

Finish and serve

1. While the ragu is simmering, put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. When ready, drain the pasta and add it to the sauce. Mix everything together gently. Serve immediately with more chopped parsley.