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    Egg Pappardelle with chicken liver and marsala wine sauce

    Ingredients (Serves: 3/4)

    250g of Egg Pappardelle Rustichella d’Abruzzo, 250g of chicken liver, 150ml of chicken stock (optional), 1 small onion, chopped, 1 sprig of sage, 1 garlic clove, 2 tbsp Extra virgin olive oil, 50ml of marsala wine (or sweet wine or liqueur), 30g of butter, salt and pepper to taste.


    If not already done for you by the butcher, make sure you remove the white membrane from the chicken liver using a small sharp pairing knife. Now chop roughly into cubes. Heat the oil in a pan with the crushed garlic and the sprig of sage (save some leaves). When hot add the chopped onion, the butter and a pinch of salt and let it caramelize on medium heat for 10 minutes until golden. Now add the chopped livers and season with salt and pepper. Cook on high heat for 5 minutes to give it a brownish colour. Remove the sage and garlic and pour in the marsala wine, let the alcohol evaporate for 30 seconds and add the chicken stock (alternatively veg stock or a little bit of water). 

    While the sauce thickens drop the Pappardelle into a large pot of salted boiling water. Don’t mix it straight away as you could break the Pappardelle. Cook the pasta for about 4/5 minutes until ‘al dente’ and once ready drop the pappardelle straight into the pan with the livers. Add a splash of pasta cooking water to loosen up the sauce and stir and toss the pasta in the sauce over medium heat for about 1 minute to make sure it is well coated and creamy. Remove from the heat and plate in large pasta bowls. Top with grated cheese and sprinkle with chopped sage, enjoy!

    Recipe by Danilo Cortellini

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