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Ingredientes
- 60g chicken livers
- 2 anchovy fillets (more if they’re titchy, mine were a good size)
- 1/2 teaspoon Marmite
- 1/2 tablespoon soy sauce
- 250ml milk
- 125ml cream (Kenji specifies heavy cream but I used single cream)
- 250ml beef stock (Kenji specified chicken but I bought beef because I hadn’t written it down correctly)
- 1/2 packet powdered gelatin (haven’t looked into why he uses powdered)
- 30ml extra virgin olive oil
- 2 cloves garlic, grated or crushed
- 1 teaspoon dried oregano
- Large pinch dried chilli flakes
- Around 400g tinned tomatoes (I used slightly more in the end)
- 100g pancetta, diced
- 1/2 large onion, diced
- 1 carrot, diced
- 1.5 stalks celery, diced
- 2 tablespoons unsalted butter
- 225g minced lamb
- 225g minced pork
- 225g minced beef (Kenji said veal but I couldn’t get it)
- 8-10 sage leaves, chopped
- 1/2 bottle red wine
- 2 bay leaves
- Handful basil, chopped
- Handful parsley, chopped
- 1/2 tablespoon fish sauce
- 50g Parmesan, grated
View Full Recipe at Food Stories
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