- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 35 minutes
- Effort: medium
- 100 g fresh chicken livers, trimmed and cleaned
- 4 pigeon breasts
- 1 cloves garlic
- 1 bunches marjoram, leaves picked, chopped
- 1/2 orange, zest only
- butter, for frying
- olive oil, for frying
- 50 g pancetta or streaky bacon, cut into lardons
- 100 g chanterelle mushrooms, other wild or chestnut mushrooms
- splashes red wine
- 1 tsp sherry vinegar
- 100 ml chicken stock
- grated parmesan
For the fresh egg pasta
- 350 g 00 flour
- 5-6 egg yolks
- 2 tsp olive oil
- 1/2 tsp sea salt
- 1 whole eggs
- semolina flour, for dusting
- butter, for serving
1. For the fresh egg pasta: sift the flour into a food processor. Add 5 of the egg yolks, olive oil and salt to the flour. Using a dough hook or paddle, knead on a slow speed until well combined. Add the whole egg and another yolk if too dry.
2. Keep kneading for ten minutes. The finished dough should be firm and smooth but not dry. Wrap in cling film or greaseproof paper and refrigerate until required.
3. Divide the dough into six equal pieces, flatten into rectangles and put each rectangle through a pasta machine on its widest setting 10 times, fold in half to get a short thick strip, and run through the machine again.
4. Repeat this folding and rolling 10 times. The pasta should start to feel silky. Now reduce the setting one level at a time until the sheets are the required thickness. Depending on your machine, either the thinnest or second thinnest setting will give the desired result. Dust with semolina flour to prevent sticking, if necessary.
5. Put the sheets through the tagliatelle fitting on your machine. Create little 'nests' by lifting handfuls of the ribbons gently and lowering them into loose heaps. Store on greaseproof paper, not in a fridge.
6. Cook the pasta just before you are ready to serve as it only takes a few minutes. Once cooked, drain and stir through a little butter.
7. Make a 'gremolata' by mixing the garlic, marjoram and orange zest together.
8. Cut the chicken livers laterally into thin slices and each pigeon breast into four pieces. Season the meat with salt and pepper.
9. In a large heavy-based frying pan, heat a little olive oil and butter and fry the pancetta until crispy. Add the chanterelles, fry for 1 - 2 minutes, transfer to a bowl and keep warm.
10. Heat the pan until almost smokey hot, add a little olive oil and fry the livers and pigeon until just cooked through. Set aside and keep warm. Deglaze the pan with a splash of red wine, a teaspoon of vinegar and the stock.
11. Reduce to around 25ml (just under 2 tablespoons), add the cooked pasta and meat, and toss together. Transfer to a serving dish, sprinkle with gremolata and parmesan. Serve.
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