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Ingredients
- 50 gm Butter, (2oz)
- 75 gm Chicken livers, thawed if frzn, trimmed, washed carefully and minced coarsely (3oz)
- 1/2 sm Onion, minced very finely
- 5 Tbsp. Dry white wine
- 250 ml Chicken stock, (8 floz)
- 375 gm Fresh tagliatini, tagliatelle, tagliolini or possibly any other flat ribbon-shaped pasta (12oz)
- 75 gm Freshly grated parmesan cheese, (3oz)
- Â Â Salt and freshly grnd black pepper
Directions
- Heat 25g (1oz) butter in a saucepan and fry the minced chicken livers and onion for about 5 min. Add in the wine, raise the heat and boil to evaporate the alcohol. Lower the heat, pour in the chicken stock and simmer gently for about 5 min.
- Meanwhile, bring a large saucepan of salted water to a rolling boil. Add in the pasta and stir to separate the strands. Boil rapidly for 2-3 min, depending on how fine the pasta is, then drain carefully.
- Return the pasta to the saucepan and add in the chicken livers. Add in the remaining butter and toss everything together very thoroughly. Arrange in a warmed serving dish or possibly bowl, sprinkle generously with freshly grated parmesan cheese and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 215 | |
| Calories from Fat 145 | 67% |
| Total Fat 16.48g | 21% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 108mg | 36% |
| Sodium 472mg | 20% |
| Potassium 149mg | 4% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.66g | 0% |
| Protein 11.21g | 18% |
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