Recipe - Pasta Ribbons With Chicken Livers

50 g Butter; (2oz)
75 g Chicken livers; thawed if
frozen,
; trimmed, washed
; carefully and
; chopped coarsely
; (3oz)
One half small Onion; chopped very finely
5 tablespoon Dry white wine
250 ml Chicken stock; (8 floz)
375 g Fresh tagliatini;
tagliatelle,
; tagliolini or any
; other flat
; ribbonshaped pasta
; (12oz)
75 g Freshly grated parmesan
cheese; (3oz)
Salt and freshly ground
black pepper

Heat 25g (1oz) butter in a saucepan and fry the chopped chicken livers and
onion for about 5 minutes. Add the wine, raise the heat and boil to
evaporate the alcohol. Lower the heat, pour in the chicken stock and simmer
gently for about 5 minutes.

Meanwhile, bring a large saucepan of salted water to a rolling boil. Add
the pasta and stir to separate the strands. Boil rapidly for 23 minutes,
depending on how fine the pasta is, then drain carefully.

Return the pasta to the saucepan and add the chicken livers. Add the
remaining butter and toss everything together very thoroughly. Arrange in a
warmed serving dish or bowl, sprinkle generously with freshly grated
parmesan cheese and serve at once.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.