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Tagliatelle With Tomato And Chicken Livers

Tagliatelle With Tomato And Chicken Livers

A robust dish of fresh pasta served with tender chicken livers sauteed in a garlic sauce

04 October, 2012
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serves for


total time

0 HR 40 MIN


Tagliatelle Pasta
250 g, fresh
Chicken Liver
200 g (seasoned)
400 g, tinned
1 red, small (finely chopped)
35 g, Unsalted
Olive oil
30 g
To taste
To taste


Heat a large saucepan or deep frying pan. Melt half of the butter, add the olive oil; once heated add the finely chopped onion.

Cook for approximately 3 minutes, until the onion is soft (do not brown) then add the seasoned chicken livers and cook slowly on a low heat for 20 minutes, stirring occasionally. With a slotted spoon, remove the chicken livers and finely chop them then add back to the pan, stir and season.

To a large pot of boiling salted water, add the tagliatelle and cook until al dente; drain into a colander and add to the sauce along with the remaining butter. Toss well for a minute or so to ensure the pasta absorbs the sauce and serve immediately with a generous helping of black pepper.

Wine paring: Rosato di Bolgheri

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