Tagliatelle with Chicken Liver

If you're an offal lover, you're in for a treat. This traditional tagliatelle with chicken livers from Emilia-Romagna is absolutely delicious, creamy rich and so easy to make!

When I first tried it in a restaurant in Castello Lagusello, Mantua, Italy. I was slightly hesitant about eating pasta with liver together. But, it was love at first bite!

I knew after I had to make this chicken liver pasta at home! It's since become a family favorite even with my husband whose not a great fan of liver!

History

Pasta with chicken livers is a classic dish throughout Italy, especially in Emilia-Romagna, where it's traditionally served with tagliatelle. You can find tagliatelle with chicken livers on the menu in many traditional trattorias (Italian restaurants) in Bologna and the surrounding towns and villages.

The Fifth Quarter

In Italian, chicken livers and other offal or giblets are called 'rigaglie' or 'frattaglie.' These parts of an animal, such as the liver, kidneys, brains, intestines, and bone marrow, are also known as the 'quinto quarto' or the fifth quarter.

This term has its roots in a historical practice where butchered animal meat was divided into five parts. The 'good' meat was separated into four quarters. The first and finest 'quarto' went to the nobility, the second to the clergy, the third to the wealthy, and the fourth 'quarto' was designated for the military. So, what did the rest of the population eat? The fifth quarter, which consisted of offal and other less desirable animal parts!

While offal might not be a popular choice among non-Italians, traditional Italian cuisine is abundant with offal recipes!

Ingredient Notes

• Tagliatelle: Traditionally, tagliatelle is used with chicken livers in Emilia-Romagna; however, you could use other flat ribbon pasta such as pappardelle and fettuccine.
• Chicken Livers: Look for plump and shiny chicken livers with a dark red color. If they are brown, that means that they have oxidized and are either old or haven't been stored well.
• Eggs: Use fresh, high-quality eggs with a rich orange yolk.
• Chicken Broth: You can use either fresh, homemade, or a stock cube chicken broth dissolved in boiling water.
• Parmigiano: Parmigiano Reggiano is the authentic parmesan in this recipe, with another alternative being Grana Padano. They both work best freshly grated from a block, but you can use pre-grated from a packet if you're short on time.

How to prepare chicken liver

Preparing chicken liver for the first time can feel intimidating, but it's easier than it sounds. Follow the steps below:

1. Prepare your workstation with a clean cutting bowl, a sharp pairing knife and a separate bowl to discard trimmings.
2. Rinse the chicken livers under cold water to remove any debris. 
3. Place the chicken liver on the chopping board and carefully trim away any visible fat or connective tissue. These parts can make the liver chewy.
4. There are two lobes with a thin membrane connecting them. Cut the connecting membrane to separate the two lobes. Check for any impurities like greenish spots, which indicate remnants of the gallbladder. If there are, cut and discard any patches.
5. If you prefer your chicken livers in smaller bites, you can then cut them into smaller pieces.

Step by Step Instructions

1) Clean and cut the chicken livers into pieces.

2) Melt the butter in a skillet or frying pan. Add onions and sauté for 3-4 minutes.

3) Add chicken livers, sage and a bay leaf, then brown the chicken livers.

Note: the chicken liver should only be browned and not fully cooked in this step, as we will continue cooking them in stock later in the recipe.

4) Once the chicken livers are browned, add the stock and reduce the heat to a simmer. Gently simmer the chicken livers for 15 minutes, then remove the bay leaf and season to taste with salt, pepper and nutmeg. Simmer for an addition 5 minutes.

Note: While the chicken livers are simmering, we can start on the next steps.

5) In a small bowl, beat together the egg yolks, Parmigiano and milk, then place the bowl to the side.

6) Bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Strain the pasta in a colander and place it straight into a large bowl with enough room for mixing.

Note: We need to work quickly for the next step as the pasta needs to be hot.

7) Mix the eggs and cheese into the hot pasta. The residual heat will help combine the eggs and cheese into a glossy sauce coating the pasta.

8) Once the egg yolk and cheese mixture is well incorporated with the pasta, transfer the pasta to the serving plates or bowls.

9) Cover the pasta with the chicken liver sauce and serve immediately.

Storage and Leftovers

This chicken liver pasta can be stored in the refrigerator for up to 2 days when placed in a sealed container. To enjoy the leftovers, simply reheat them in a skillet using butter.

More Offal Recipes You May Like

• Chicken liver pasta with porcini mushrooms
• Tagliolini pasta alla Langarola with sausage
• Oxtail Ragu Recipe from Rome

If you make this tagliatelle with chicken liver recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.

Your feedback is really appreciated!

Buon appetito!

This recipe has been recently updated with new photos and text.

Tagliatelle with chicken liver

Jacqui

If you're an offal lover, you're in for a treat. This traditional chicken liver pasta recipe from Emilia-Romagna is absolutely delicious, creamy and rich and so easy to make!

5 from 42 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Emilia-Romagna, Italian, Northern Italy

Servings 4

Calories 641 kcal

Ingredients

  

1x2x3x

• 14 oz Tagliatelle (400g)
• 7 oz Chicken livers (200g)
• ½ White onion peeled and finely chopped
• 2 oz Butter (50g)
• 2 Egg yolks
• 1 Bay leaf
• 3-5 leaves Sage optional
• 3.4 fl oz Chicken broth (100ml)
• 3 tablespoon Milk
• 2 oz Parmigiano reggiano (50g) freshly grated
• 1 pinch Nutmeg freshly grated

Instructions

 

• Clean and cut the chicken livers into pieces (make sure to remove as much of the fat as possible)
• Melt the butter in a frying pan add the onion and cook until translucent.
• Add the chicken livers, bay leaves and sage.
• Cook the liver until it starts to brown slightly on both sides (you don’t want it overcooked)
• Add the stock and lower the heat.
• Simmer for a further 15 minutes.
• In the meantime, put a pot of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
• Remove the bay leaf from the liver and add salt, pepper and nutmeg.
• Cook for another 5 minutes.
• Beat the egg yolks in a bowl with the Parmesan cheese and milk .
• Cook the pasta al dente according to the instructions on the packet.
• Strain the pasta in a colander and place it straight into a large bowl with enough room for mixing.
• Add the egg and cheese to the pasta and mix together well to get a creamy consistency (this has to be done quite fast, while the pasta is still hot and immediately before serving otherwise the pasta will get cold quickly!)
• Put the pasta onto the plates and cover with the liver sauce.
• Serve immediately with a little more grated parmesan and black pepper if required.

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Notes

• I have added sage leaves to this recipe but the original doesn't include them. I just love sage with liver!
• You can also use other flat ribbon pasta such as pappardelle, although the traditional pasta is tagliatelle.
• Or if you prefer, why not make your own homemade tagliatelle

Nutrition

Calories: 641kcalCarbohydrates: 74gProtein: 30gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 394mgSodium: 477mgPotassium: 425mgFiber: 4gSugar: 3gVitamin A: 6173IUVitamin C: 10mgCalcium: 240mgIron: 7mg

Keyword chicken liver pasta, pasta with chicken liver, Tagliatelle with chicken liver

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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my seasonal pasta recipes cookbook!?