Tagliatelle with Liver Ragù

1 pack of livers

480 g of fresh tagliatelle

1 bay leaf

1 sprig of rosemary

80 g of butter

Chicken broth

Grated Parmigiano Reggiano

Salt

Pepper

Description

The tagliatelle with liver ragù can be considered a comfort food for winter thanks to their bold and persistent flavor.

Great for a dinner with friends, these tagliatelle with liver ragù are suitable for more mature and refined palates and are perfect if the fresh egg pasta is made at the moment.

Preparing this recipe is not difficult, but you have to treat the livers in the right way to get the maximum flavor.

Here is the recipe explained step by step!

Procedure

First of all, focus on the fresh pasta - which should be porous - to best collect the liver ragù.

Once the tagliatelle is ready, place it on a floured tray and keep it away from drafts.

Now focus on the liver ragù. Cut the livers into cubes, as you would for the preparation of a tartare. In a pan, preferably earthenware, melt the butter and then add the livers, bay leaf and rosemary. Let the liver meat brown well and then deglaze with a ladle of chicken broth. Season with salt and pepper and cook for about 20 minutes, adding more broth if necessary.

Boil the tagliatelle in plenty of boiling salted water, drain them al dente and season them with the liver ragù.

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