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Tagliatelle Con Fegatini di Pollo

This beautiful Italian pasta dish from award-winning A Tavola chef, Eugenio Maiale, features chicken livers and broad beans.


  • 350gm cleaned chicken livers

  • 2 table spoons olive oil

  • 3 table spoons extra virgin olive oil

  • 1 onion finely diced

  • 2 small cloves of garlic-sliced

  • 20 gms butter

  • 10 sage leaves

  • ! chilli –medium heat

  • 100 gms pancetta –finely sliced

  • 3-table spoons tomato passata

  • 1 heaped teaspoon of fresh lemon zest

  • 85 ml white wine

  • 200gm broad beans –podded and shelled

  • 1 handful of continental parsley

  • 400 gms fresh or dried tagliatelle

  • 200gms grated pecorino cheese


  • 1.

    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.

  • 2.

    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.

  • 3.

    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

  • To serve:

  • 1.

    Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.

  • 2.

    Drain. Transfer to pot with sauce; toss. Serve with pecorino cheese and parsley.

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