Tagliatelle with Poultry Livers
By chef Marco Giampaoli
Homemade pasta with tender poultry livers in butter, finished with aromatic sage and grated pecorino. Suitable for a gourmet dinner or weekend lunch.
- 19 min
- total
- Medium
- level
6 min prep · 13 min cook
What you will need
-
Tagliatelle 125 g -
Poultry liver 100 g -
Italian Hard Cheese 1 tbsp -
Onion 0.5 pcs
-
White Wine 25 g -
Butter 0.25 tbsp -
Garlic 1 clove -
Sage 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will cook with them shortly 🍝✨
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Slice the liver. Clean and pat dry the liver, then cut it into smaller pieces
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Slice the onion, garlic, and herbs. Finely chop the onion, and mince the garlic and any herbs, if using
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Cook the pasta. Cook the tagliatelle in salted water according to the package instructions over medium heat until al dente, drain, and reserve a little of the cooking water
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Saute the onion and garlic. Heat the olive oil with the butter in a pan, add the onion and garlic, and saute over medium heat until golden, about 3-4 minutes
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Brown the liver with herbs. Add the liver and brown over medium to high heat for about 2-3 minutes, season with salt and pepper, and add herbs if desired
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Reduce the wine. Pour in the white wine and let it reduce over medium heat, then remove from the heat
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Combine the pasta with the liver and cheese. Add the pasta to the liver, pour in a little of the cooking water, add the grated cheese and butter, and stir over low heat until a creamy sauce forms
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Season and serve. Season with pepper, sprinkle with fresh pecorino, and serve immediately 🍝🍽️✨
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