Pappardelle With Chicken Livers Tuscan Farmer-Style |
Course : Italian
Source: Mario Batali
Serves: 4 |
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Ingredients:
1 recipe basic fresh egg pasta dough -- see * note |
2 tablespoons salt |
3 ounces olive oil |
1 medium red onion -- chopped 1/4 inch dice |
2 cloves garlic -- thinly sliced |
2 tablespoons finely-chopped rosemary leaves |
2 fillets anchovy fillets -- rinsed, patted dry, and finely chopped |
1/2 pound chicken livers -- rinsed, patted dry |
1 cup dry red wine |
1 can peeled tomatoes - -- (28 oz), crushed, and mixed with juices |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
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Preparation / Directions:
* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.
Heat 6 quarts water to a boil and add 2 tablespoons salt.
In a 12- to 14-inch skillet heat olive oil and sauté the onion and garlic until softened and lightly browned. Add rosemary and anchovies and continue cooking one minute more. Add chicken livers and cook 10 minutes until gray-brown in color. Add red wine and tomatoes and bring to boil. Lower heat and simmer 20 minutes, mashing livers with spoon each time you stir. The sauce should be quite thick. Season with salt and freshly-ground black pepper.
Roll out the Basic Fresh Egg Pasta dough to 1/8-inch thick sheets and cut into 1-inch ribbons, 12 to 14- inches long, cut with a jagged pastry cutter. Drop pasta into boiling water and cook approximately 1 minute until al dente. Drain in colander over sink. Add hot pasta to skillet with sauce and cook 1 minute over medium heat until sauce is tightly bound to noodles yet loose enough to move. Portion into four warmed pasta bowls, gently using tongs. Serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601)
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