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Piedmont-style Tagliatelle with Chicken Liver Sauce

What's the big idea?

This is a very popular and traditional recipe from the Piedmont region of northern Italy. Traditionally it would be topped with finely sliced local white truffles; we've included them in the recipe, but if you don't fancy them or can't get hold of them, just omit them - it still tastes great!

Shopping List

Here's the list of what you need:

  • 2oz unsalted butter
  • 1 small onion, finely chopped
  • 14oz chicken livers, cleaned and finely chopped
  • 1oz dried porcini mushrooms
  • 1 tablespoon tomato purée
  • 2fl oz dry white wine
  • 10oz dried tagliatelle
  • Salt and freshly ground black pepper
  • 2 teaspoons truffle oil
  • 2oz Parmesan, freshly grated
  • White truffle slices (optional)

What To Do

  • Soak the mushrooms in water for 20 minutes, then drain (reserving the water)
  • Melt the butter in a frying pan, add the onion and cook for about 5 minutes, or until golden-brown
  • Add the chicken livers, stir well and fry for 34 minutes
  • Stir in the drained porcini mushrooms, tomato purée and wine. Season with salt and freshly ground black pepper
  • If the sauce becomes too dry, add a little of the reserved water that the mushrooms were soaking in
  • Meanwhile, cook the pasta in plenty of lightly salted boiling water until al dente, then drain and mix with the sauce
  • Stir in the truffle oil and sprinkle each serving with freshly grated Parmesan (and the truffle slices, if using)

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