Tagliatelle with chicken liver
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
641 kcal
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Course
Main Course
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Cuisine
Italian
Tagliatelle with chicken liver
Description
This dish pairs traditional tagliatelle pasta with a sauce prepared from chicken livers sautéed with onion, butter, bay leaf, and optional sage leaves. Simmering the livers in chicken broth tenderizes them and infuses the sauce with robust flavor. The final sauce is enriched by mixing in egg yolks, Parmesan cheese, and milk, which coats the pasta to form a creamy consistency without scrambling the eggs. A pinch of freshly grated nutmeg adds subtle warmth and complexity.
Serving this pasta provides a rich and savory experience, with the tender liver bits and the smooth sauce complementing the al dente tagliatelle. It suits a distinctive main course where offal is appreciated. The recipe suggests using sage for an herbal accent, which adds depth but is optional.
Ingredients
- 14 oz tagliatelle (400g)
- 7 oz chicken liver 200g
- ½ white onion peeled and finely chopped
- 2 oz butter (50g)
- 2 egg yolk
- 1 bay leaf
- 3-5 leaves sage optional
- 3.4 fl oz chicken broth (100ml)
- 3 tablespoon milk
- 2 oz parmigiano reggiano (50g) freshly grated
- 1 pinch nutmeg freshly grated
Instructions
- Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
- Melt the butter in a frying pan add the onion and cook until translucent.
- Add the chicken livers, bay leaves and sage.
- Cook the liver until it starts to brown slightly on both sides (you don’t want it overcooked)
- Add the stock and lower the heat.
- Simmer for a further 15 minutes.
- In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
- Remove the bay leaf from the liver and add salt, pepper and nutmeg.
- Cook for another 5 minutes.
- Beat the egg yolks in a bowl with the Parmesan cheese and milk .
- Cook the pasta al dente according to the instructions on the packet.
- Strain the pasta in a colander and place it straight into a large bowl with enough room for mixing.
- Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
- Put the pasta onto the plates and cover with the liver sauce.
- Serve immediately with a little more grated parmesan and black pepper if required.
Notes
- Sage leaves are optional but add a pleasant herbal note complementing the liver.
- You can substitute tagliatelle with similar flat ribbons like pappardelle for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 74g | 25% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 394mg | 131% |
| Sodium | 477mg | 20% |
| Potassium | 425mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 6173IU | 123% |
| Vitamin C | 10mg | 11% |
| Calcium | 240mg | 24% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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