Tagliatelle with chicken liver
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!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Emilia-Romagna, Italian, Northern Italy
Keyword: chicken liver pasta, pasta with chicken liver, Tagliatelle with chicken liver
Servings: 4
Calories: 641kcal
- 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
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.
- 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.
Calories: 641kcal | Carbohydrates: 74g | Protein: 30g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 394mg | Sodium: 477mg | Potassium: 425mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6173IU | Vitamin C: 10mg | Calcium: 240mg | Iron: 7mg