| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Alive &, Cooking |
1 |
servings |
INGREDIENTS
| 6 |
|
Chicken livers; washed and trimmed |
| 1/2 |
oz |
Unsalted butter |
| 1 2/3 |
pt |
Chicken or meat stock |
| 1 |
oz |
Fresh parsley; chopped |
|
|
Salt and pepper |
| 1 |
oz |
Parmesan cheese |
INSTRUCTIONS
Chop the chicken livers into very small pieces and fry them lightly
in the butter for 5 minutes. Remove from the heat and keep warm.
Bring the stock to the boil and add the tagliatelle. Boil until just
tender, about 1-2 minutes.
Add the chicken livers, chopped parsley and seasoning to taste. Serve
at once, topped with the grated cheese.
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