Chicken livers with port and tagliatelle

Recipe from: 1/21/1998 12:00:00 AM
recipes chicken liver port cream tagliatelle

Ingredients 8
Servings 4
Time

Ingredients

  • 30
    g
    butter
  • 50
    g
    bacon, diced
  • 1
    onion, diced
  • 1
    garlic clove, crushed
  • 500
    g
    chicken livers
  • 5
    ml
    rosemary or origanum
  • 150
    ml
    port or red wine
  • 400
    g
    tricolore tagiatelle
 

Method

 
Melt butter in a frying pan and add bacon, onion, garlic and chicken livers. Sauté for 5 minutes, or until livers are brown outside but still pink inside. Add the rosemary and port and bring quickly to boil. Serve with tagliatelle (cooked according to packet instructions or until al dente) and salad, or mix into tagliatelle and serve.
 

Read more on: poultry
 

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