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Tagliatelle with Chicken Livers     HT  MC  Italian  25mins

Serves 4     Hot  Offal   Pasta   Vegetables  Alcohol  Herbs   Main course   Dairy Free   Eggless  Italy  Europe




3 tbsp Olive Oil

1 Onion, chopped

1 Garlic Clove, crushed

350g/12oz Chicken Livers, chopped

1 tbsp Freshly chopped Parsley

2 teasp Freshly chopped Marjoram

1 teasp Freshly chopped Thyme leaves

175g/6oz Button Mushrooms, sliced

150ml/5fl.oz. Red Wine (check manufacture)

150ml/5fl.oz. Stock

Salt and Black Pepper

400g/14oz Tagliatelle




1. Heat the oil in a pan, add the onion and garlic and sauté for a few minutes until soft. Add the livers, herbs and mushrooms and lightly brown then add the wine, stock, salt and black pepper. Bring to the boil then cover and simmer for 15 minutes.


2. Meanwhile, bring a large pan of salted water to the boil, add the Tagliatelle and cook for 10-12 minutes.


3. To serve - drain the pasta well and place in a warmed serving dish. Add the sauce, toss well and serve immediately.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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