serves
4
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
For the pasta
- 300 g dried tagliatelle
- 50-100 g parmesan, freshly grated
- parsley, to garnish
For the sauce
- 30 g dried porcini (ceps)
- 50 g unsalted butter
- 1 small onion, cubed
- 400 g chicken livers, cleaned and cut into small cubes
- 1 tbsp tomato paste
- 50 ml Marsala or dry white wine
- salt and freshly ground black pepper
Soaking time 20 minutes
Instructions
Soak the porcini in water to cover for 20 minutes, then drain, reserving the soaking water.
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 paste and Marsala, stir to combine and season to taste. If 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.
Sprinkle each serving with freshly grated parmesan. Garnish with parsley.
Photograhy by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Fork from The Bay Tree; glass from Vincino; bottle from Koskela; fabric background from Radford.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
