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
freshly ground pepper,
6 to 8 twists of the mill
1 teaspoon tomato paste dissolved in ¼ cup dry white vermouth
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...