| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food7 |
6 |
servings |
INGREDIENTS
| 675 |
g |
Chicken livers |
| 110 |
g |
Butter |
| 8 |
|
Spring onions; sliced |
| 1 |
|
Sprig thyme |
| 1 |
|
Clove garlic; crushed |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Brandy or marsala |
| 2 |
|
Lemons; finely grated , |
|
|
; zest of |
| 675 |
g |
Tagliatelle |
| 1 |
tb |
Oil |
| 30 |
g |
Parmesan cheese; finely grated |
INSTRUCTIONS
Trim the chicken livers, removing any greenish parts. Rinse and pat
dry with absorbent paper.
Melt half the butter in a large frying pan, add the spring onions and
thyme and sweat until the onions are soft but not coloured. Add the
garlic and cook for 1 minute further.
Add half the chicken livers and cook, turning frequently, until brown
on the outside but still pink in the centre. Remove and discard the
sprig of thyme. Put the chicken liver mixture into a food processor
and process until smooth. Season to taste with salt and pepper.
Meanwhile, heat the remaining butter in the frying pan until foaming
and cook the remaining chicken livers as before. Add the brandy or
marsala and lemon zest to the pan and cook for 1 further minute.
Season lightly with salt and pepper and return the processed chicken
liver mixture to the pan. Mix thoroughly.
Meanwhile, cook the tagliatelle in a large saucepan of boiling salted
water to which the oil has been added, until al dente. Drain and
return to the pan. Add the chicken liver mixture and mix thoroughly.
Transfer to a large serving dish, sprinkle with the Parmesan cheese
and serve immediately.
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