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Pappardelle With Chicken-Liver Sauce   Pappardelle With Chicken-Liver Sauce
Ingredienti

4 people

½ pound chicken livers
2 tablespoons chopped shallots or yellow onion
3 tablespoons olive oil
2 tablespoons butter
¼ teaspoon finely chopped garlic
3 tablespoons diced pancetta, prosciutto, or unsmoked ham
1-1/2 teaspoons chopped sage
¼ pound ground lean beef
salt
freshly ground pepper,
6 to 8 twists of the mill
1 teaspoon tomato paste dissolved in ¼ cup dry white vermouth
pappardelle

Pappardelle are the broadest of the long noodles. In Tuscany and elsewhere they are often served with a sauce made from stewed hare. Another good condiment for Pappardelle is this magnificent sauce of chicken livers.

    • Clean the chicken livers of any greenish spots and particles of fat, then wash them, cut them each up into 3 or 4 pieces, and dry them thoroughly on paper towels. Set aside.
    • Put the shallots in a small saucepan with the oil and butter, and sauté lightly over medium heat until translucent.
    • Add the garlic, but do not allow it to become colored. Stir two or three times, then add the diced pancetta and the chopped sage leaves. Sauté for about half a minute and stir.
    • Add the ground meat, crumbling it with a fork, and cook until it has completely lost its raw red color.
    • Add 1 teaspoon salt and the pepper and turn the heat up to medium high. Add the chicken livers and stir and cook until they have lost their raw color.
    • Add the tomato paste and vermouth mixture, stir well, and cook for about 8 to 10 minutes. Taste and correct for salt.
    • When the sauce in nearly done, drop the pasta into 4 quarts of boiling water that contains 1 tablespoon salt. Drain as soon as it is tender but al dente, firm to the bite.
    • The moment the pasta is drained, transfer it to a warm platter, add the sauce, toss thoroughly but rapidly, and serve immediately, with grated Parmesan cheese on the side, if desired.

Follow the picture to prepare pappardelle by yourself...

Argomenti correlati:
... Ricette Toscane
... Tuscany Recipes
... Monteregio di Massa Marittima DOC

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