Receta Pasta Ribbons With Chicken Livers
by Global Cookbook

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	Raciónes: 4

Ingredientes

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)
Salt and freshly grnd black pepper

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.