View source for Pappardelle with chicken livers and sage

[[Recipes from cookery books|&lArr; Recipes from cookery books]]

[[File:IMG_3894.jpeg|400px|left]]

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;for two
==Ingredients==
:fresh pappardelle (flat pasta noodles 2-3cm wide), as per recipe [[Pasta]]
:100g chicken livers
:1 tbsp approx vegetable oil
:1 shallot, finely chopped
:2 tbsp brandy
:½ glass white wine
:1 tbsp double cream
:125g butter, in cubes
:5 sage leaves
:salt & pepper
:1 tbsp grated parmesan cheese

==Method==
#Make the pappardelle as per recipe [[Pasta]]
#Trim the chicken livers, keeping nice chunks, reserving the trimmings and sinews and white filaments, but discard and discoloured patches.  You use all of the livers so you can be quite picky about what you consider to be a nice chunk.
#In a pan over high heat, put in a little splash of vegetable oil and fry the chicken liver trimmings, scraping them from the bottom of the pan to turn after 2 minutes. Let the other side stick and scrape off again - you don't want top burn them.  Turn down the heat and smear and crush the liver trimmings till they form a paste. Add the shallot and toss and fry for a couple of minutes, turn up the heat and add a tbsp of brandy and carefully flame.  
#Add the wine and the cream and allow to reduce for a couple of minutes.
#Turn heat to low and slowly whisk in all but a few cubes of the butter, increasing heat a little if it is taking too long to incorporate or looks like it might split.
#Pass through a sieve and keep warm.
#In a sauté pan over high heat, put in a splash of oil and fry the chicken livers, seasoning and turning. They won't take long and don't overcook. Turn down heat and add the remaining tbsp of brandy and again carefully flame. Add the remaining butter and allow to foam and add sage leaves. Remove from heat and keep warm
#Cook the pappardelle in plenty of salted boiling water.
#When pappardelle is done, reserve some of the cooking water and drain.  Add a little of the cooking water to the chicken livers, then add the pasta and toss.  Add the butter sauce and toss,  Don't overheat or sauce amy split
#Add the parmesan and a little more pasta cooking water if it seems too dry.

<small>''Made in Italy'' Georgio Locatelli</small>


<div class="keywords"> pasta </div>
<div class="indexkeywords"> italian pasta</div>