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Friday, May 14, 2010

LANGHE TAJARIN PASTA

INGRDIENTS FOR 6 PERSONS 


- 500 gr of tajarin pasta
- 500 gr chicken liver
- 1 / 2 onion,
- Rosemary
- 1 clove garlic
- 1 tablespoon of
tomato puree
- Vino Bianco DOC Piedmont
- Dry Marsala
- Salt and pepper

PROCEDURE

Finely chop the chicken livers and pass them in white wine.


Chop half of onion and fry it in olive oil, pour the chicken livers and continue to brown. Sprinkle with the dry Marsala. When it has completely evaporated add the tomato puree, rosemary and finely chopped garlic. Add the tajarin pasta previously cooked in water.

This recipe is typical of the Langhe, the same source land of tajarin pasta. Was obviously a poor dish that uses the waste of the slaughter of chickens.

1 comment:

  1. Unclear as to what "pass them in white wine" means
    and
    "pour the chicken livers".

    ReplyDelete