Tagliatelle with chicken livers
Grind the bacon finely with three, four leaves of sage, shallot and the leaves of a sprig of rosemary.
Grind a small piece of cinnamon and three/four cloves.
Chop the livers, then stir-fry in a pan with three tablespoons of oil flavored with a clove of garlic, flame it with a glass of Grappa and then drain them in a colander.
Meanwhile, put a large saucepan on the fire with enough water to cook the pasta, and a second saucepan with the butter and pesto bacon.
Put the livers previously drained into the bowl, add salt and flavor them with the powder of cinnamon and cloves, adding three spoonful of meat sauce and half a cup of broth.
Boil the tagliatelle in boiling salted water and stir-fry together with the compound of their livers adding a spoonful of grated Vezzena and a pinch of chopped parsley.
Serve up on hot dishes accompanied with other grated Vezzena.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
350 g fresh Tagliatelle
300 g chicken livers
80 g bacon
20 g butter
Garlic
Rosemary
Olive oil
Grappa
Chopped parsley
Shallot
Gravy
Beef broth
Vezzena grated
Cinnamon
Cloves
Salt - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- First Courses
- Preparation time:
- About 45 minutes
- Notes:
- Traditional Venetian recipe, called in the local dialect "tajadele with figadini".
