Tagliatelle With Liver Sauce
Recipe first for 4 people based on Chicken livers.
Preparation:
Preparation: Chop the onion and put it in a saucepan with the olive oil, let it brown slowly; when it takes on a colour, add the wine (such as Trebbiano) and let it dry a little, cooking over a 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 (the pepper must be freshly ground) and cook for about 10 minutes. Boil the tagliatelle in plenty of salted water, drain and season with the Parmesan cheese and liver sauce.
Ingredients:
Ingredients: 400 G Pasta Like Fresh Egg Tagliatelle - 150 G Chicken Livers - 2 Glasses Dry White Wine - 1 Onion - 3 Sage Leaves - 1 Pinch Marjoram - 50 G Parmesan Cheese - 40 G Extra-virgin Olive Oil - 30 G Butter - Salt - Pepper
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