Tagliatelle with Chicken Liver
With only three main ingredients - tagliatelle, chicken liver and thyme - this recipe is a classic example that often less is more. One thing this dish is definitely not lacking in is taste. The flavours of chicken liver and thyme are an incredible match!
Ingredients
Serves 2
Preparation time: 20 minutes
250 g fresh tagliatelle
200 g chicken liver
80 g butter
30 g parmesan
3.5 tbsp chopped fresh thyme
2 tbsp white wine vinegar
3 tbsp olive oil
salt
Method
Heat up water with salt in a saucepan for cooking the pasta later.
Cut 200 g chicken liver into approximately 2 cm small pieces.
In a frying pan, heat up 3 tbsp olive oil on medium-high heat and add chicken liver.
Fry for 1 minute, then add 2 tbsp chopped thyme and lower heat to medium-low. Gently keep frying for about 4 minutes until the liver is cooked through.
Create an emulsion by adding 80 g butter, 2 tbsp white wine vinegar and 4 tbsp pasta water. Add one more tbsp thyme and let simmer on low heat until the sauce comes together.
In the meantime, cook 250 g tagliatelle until al dente.
Transfer the pasta into the pan and gently mix under. Grate 30 g parmesan over the pasta and mix again so a creamy texture comes together.
Serve hot and garnish with the remaining thyme.
Buon Appetito!
