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This beautiful Italian pasta dish from award-winning A Tavola chef, Eugenio Maiale, features chicken livers and broad beans.
In a shallow frying pan on high heat, add two tablespoons of olive oil and brown the chicken livers on both sides. Remove and set aside.
To the same pan add butter, extra virgin olive oil, onion, garlic, pancetta and sage and cook slowly until the onion is soft and transparent.
Add white wine and passata -bring to the boil then simmer until it has reduced by half. Add the broad beans and the livers, zest and parsley to the sauce –stir gently and set aside
Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Drain. Transfer to pot with sauce; toss. Serve with pecorino cheese and parsley.
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