Spaghetti with grilled livers and truffle
This recipe for pasta with mushrooms, livers and truffles, if available, is refined and sumptuous, suitable for a festive lunch or dinner. For a perfect result the pasta must be made by you, and with my recipe it is easy, or purchased from a fresh pasta store, and must not come out of a container with a modified atmosphere. For the choice of the format, I recommend a long pasta such as spaghetti, fettuccine more or less wide, or pappardelle.
INGREDIENTS
50 G. BUTTER1 SMALL ONION400 G. CHICKEN LIVERS30 G. DRIED OR FRESH PORCINI MUSHROOMS1 TABLESPOON TOMATO PASTE1/2 ML. OF MARSALA DRY600 G. SPAGHETTI2 TABLESPOONS TRUFFLE OIL2 HANDFULS OF GRATED PARMESAN CHEESEFRESH TRUFFLE SALT AND PEPPER TO TASTE
PREPARATION
Put the dried mushrooms to soak in warm water (if you use fresh ones clean them), slice them and let them stew gently with a little butter and a pinch of salt. Clean the livers by carefully removing the gall blisters, which are very bitter, wash them and finally cut them into small pieces. Melt the butter in a pan, brown the diced onion until golden and a little dark. Add the livers, brown them for a few minutes stirring, add the mushrooms drained from the water (or cooked previously), the tomato paste and Marsala. Add salt, pepper and bring to a boil, stirring occasionally, if the sauce seems too thick, add a little mushroom soaking water. Meanwhile, cook the pasta in salted water, drain it al dente, pour it into the pan with the sauce, add the truffle oil and stir to season. Serve complete with the sliced truffle, if you use it, and grated Parmesan.
This recipe for pasta with mushrooms, livers and truffles, if available, is refined and sumptuous, suitable for a festive lunch or dinner. For a perfect result the pasta must be made by you, and with my recipe it is easy, or purchased from a fresh pasta store, and must not come out of a container with a modified atmosphere. For the choice of the format, I recommend a long pasta such as spaghetti, fettuccine more or less wide, or pappardelle.
INGREDIENTS
50 G. BUTTER
1 SMALL ONION
400 G. CHICKEN LIVERS
30 G. DRIED OR FRESH PORCINI MUSHROOMS
1 TABLESPOON TOMATO PASTE
1/2 ML. OF MARSALA DRY
600 G. SPAGHETTI
2 TABLESPOONS TRUFFLE OIL
2 HANDFULS OF GRATED PARMESAN CHEESE
FRESH TRUFFLE
SALT AND PEPPER TO TASTE
PREPARATION
Put the dried mushrooms to soak in warm water (if you use fresh ones clean them), slice them and let them stew gently with a little butter and a pinch of salt. Clean the livers by carefully removing the gall blisters, which are very bitter, wash them and finally cut them into small pieces. Melt the butter in a pan, brown the diced onion until golden and a little dark. Add the livers, brown them for a few minutes stirring, add the mushrooms drained from the water (or cooked previously), the tomato paste and Marsala. Add salt, pepper and bring to a boil, stirring occasionally, if the sauce seems too thick, add a little mushroom soaking water. Meanwhile, cook the pasta in salted water, drain it al dente, pour it into the pan with the sauce, add the truffle oil and stir to season. Serve complete with the sliced truffle, if you use it, and grated Parmesan.
No comments:
Post a Comment