TAGLIATELLE CON FEGATO DI POLLO E CREMA
Tagliatelle with Chicken Livers and Cream The porous and rough surface of tagliatelle makes it the perfect accompaniment to all sauces. Tagliatelle is available fresh or dried, plain or green (flavoured with spinach) and available in long, thin ribbons of pasta or in curled nests. SERVES 4 2 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, crushed 300 g (10½ oz) chicken livers, chopped into small pieces 250 ml (9 fl oz/1 cup) pouring (whipping) cream 1 tablespoon snipped chives 1 teaspoon wholegrain mustard 2 eggs, beaten 375 g (13 oz) tagliatelle 2 tablespoons grated parmesan cheese, for serving
Heat the oil in a large frying pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the chicken livers to the pan and cook gently for 2–3 minutes. Remove from the heat. Stir in the cream, chives and mustard and season with salt and pepper. Return to the heat and bring the sauce to the boil. Add the eggs, stirring gently. Remove from the heat. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Add the sauce and toss well to combine. Serve in warmed pasta bowls with grated parmesan, if desired.
Left: Trim any fat or gristle from the chicken livers before cutting them into sm all pieces. Right: Cook the onion and garlic until the onion is tender and then add the livers.