- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 60 g pine nuts
- 60 g raisins
- 250 ml chicken stock
- 200 ml vermouth, or dry white wine
- 2 tbsp butter
- 2 tbsp olive oil
- 500 g chicken livers, each cut in half
- 2 shallots, finely chopped
- 600 g tagliatelle
- 4 cloves garlic, finely chopped
- 220 g cooked, peeled chestnuts, fresh or vaccum pack
- 3 tbsp flat-leaf parsley, chopped
- olive oil, to taste
- freshly grated parmesan, to taste
1. Lightly brown the pine nuts in a dry frying pan and set aside.
2. In a small saucepan, combine the raisins, stock and vermouth (or white wine). Bring to a boil and then simmer until the volume of liquid has reduced by about a third.
3. In a large frying pan, melt one tablespoon of the butter with one tablespoon of the olive oil over a moderately high heat. Season the livers well with salt and flash-fry them, in two batches, for about 1-2 minutes or until almost done - the livers should still be quite pink inside. Remove them from the pan.
4. Turn the heat down a little, add the remaining oil and butter to the pan and fry the shallots for a few minutes.
5. Cook the tagliatelle in a large pan of boiling, salted water until tender. Drain and keep warm.
6. While the pasta is cooking, add the garlic and chestnuts to the shallots and, when the shallots turn translucent, stir in the raisins and their cooking liquor. Season well with salt and freshly ground black pepper and scrape the bottom of the pan to dislodge any brown bits.
7. Return the livers and any accumulated juices to the pan, along with the pine nuts, and parsley.
8. Serve the chicken livers over the cooked pasta in bowls, drizzle with olive oil and scatter over grated parmesan to taste.
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