Pappardelle With Chicken Livers Tuscan Farmer-Style

Recipe Ingredients

1		Basic fresh egg pasta dough - see * note
2 tablespoons	30ml	Salt
3 oz	85g	Olive oil
1 oz	28g	Red onion - chopped 1/4" dice (medium)
2		Garlic cloves - thinly sliced
2 tablespoons	30ml	Finely-chopped rosemary leaves
2		Anchovy fillets - rinsed, patted dry,
		And finely chopped
1/2 lb	227g / 8oz	Chicken livers - rinsed, patted dry
1 cup	237ml	Dry red wine
1		Peeled tomatoes - - (28 oz), crushed, and
		Mixed with juices
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.

Heat 6 quarts water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch skillet heat olive oil and saute the onion and garlic until softened and lightly browned. Add rosemary and anchovies and continue cooking one minute more. Add chicken livers and cook 10 minutes until gray-brown in color. Add red wine and tomatoes and bring to boil. Lower heat and simmer 20 minutes, mashing livers with spoon each time you stir. The sauce should be quite thick. Season with salt and freshly-ground black pepper.

Roll out the Basic Fresh Egg Pasta dough to 1/8-inch thick sheets and cut into 1-inch ribbons, 12 to 14- inches long, cut with a jagged pastry cutter. Drop pasta into boiling water and cook approximately 1 minute until al dente. Drain in colander over sink. Add hot pasta to skillet with sauce and cook 1 minute over medium heat until sauce is tightly bound to noodles yet loose enough to move. Portion into four warmed pasta bowls, gently using tongs. Serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601)

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