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Tajarin con Fegatini
Tajarin is the Piedmontese dialect name for tagliolini or tagliarini (thin ribbons of pasta). They are particularly connected with the town of Alba – where this dish, with its sauce of chicken livers, is also known as tajarin all’albese where a topping of the famous local white truffle is added. Tajarin are served with many sauces, and one famed for its simplicity is sugo di arrosto, the drippings left over in the pan from a Sunday roast.
Roll your fresh pasta into a very thin flat sheet and then into a loose sausage shape.
Cut across the sausage with a sharp knife to make thin strands, about 3–4mm wide, and leave to rest on a bit of a clean cloth.
To make the sauce, melt the butter in a pan, add the onion and cook for about 5–7 minutes, until it starts to turn golden.
Add the chicken livers, stir them around in the hot butter and fry for 3–4 minutes.
Add the drained porcini, tomato purée and Marsala, stir to combine and season to taste. I
F the sauce appears too thick, add up to 4 tbsp of the porcini-soaking water.
Meanwhile, cook the pasta in plenty of lightly salted boiling water until al dente, then drain and mix with the sauce.
Stir in the truffle oil and sprinkle each serving with freshly grated Parmesan and the truffle slices, if using.
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