Basse romagna noodles to trebbiano
Instructions
Prepare a sheet of egg pasta hand pulled and good thickness; Once done, dry and made of 2 cm wide noodles.
Chop the onion and put it in a terracotta Terrine with olive oil, FRY slowly; Add when taking all color Trebbiano and let dry a little, cooking over low heat.
Clean the livers and cut them into chunks, let them pass into butter with Sage, add them to the onion, add salt and pepper to taste and cook for about 10 minutes.
Cook the noodles, drain and season with the parmesan and the reduced liver.
Ingredients and dosing for 4 persons
- Sheet of egg pasta made by hand
- For the sauce:
- 150 g of chicken livers
- 40 g of olive oil extra virgin
- 30 g of fresh butter
- 1 onion
- 2 cups of dry wine trebbiano di romagna
- 3 leaves sage
- 1 pinch of marjoram
- Salt
- Freshly ground black pepper
- Hand-grated parmesan cheese