Tagliatelle from Bassa Romagna with Trebbiano
Recipe first for 4 people based on Wine.
Preparation:
Preparation: Prepare a sheet of hand-rolled egg pasta of good thickness; once done, dry and make tagliatelle 2 cm wide. Chop the onion and put it in a terracotta bowl with the olive oil, brown slowly; add all the Trebbiano when it takes color and let it dry a little, cooking over low heat. Peel the livers and cut them into chunks, put them in the butter with the sage, add them to the onion, salt and pepper to taste and cook for about ten minutes. Cook the tagliatelle, drain them and season them with the Parmesan and the chicken liver reduced.
Ingredients:
Ingredients: Hand-rolled egg pasta sheet - For the sauce: - 150 g Chicken livers - 40 g Extra-virgin olive oil - 30 g Fresh butter - 1 onion - 2 glasses of dry Trebbiano wine from Romagna - 3 Sage Leaves - 1 Pinch Marjoram - Salt - Freshly Ground Black Pepper - Hand Grated Parmesan Cheese
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