Tajarin (2)
Instructions
Pasta: work the flour with the egg yolks, eggs, a tablespoon of olive oil and a pinch of salt.
Soak in warm water a white cloth, wring it out well, wrap the dough and let it rest for about two hours.
Rimpastarlo and spread sheets, with a rolling pin on lightly floured board; do sheets rest for about ten minutes, spolverizzarle with a little maize flour, wrap on themselves and draw of the noodles of about 3 mm thick; put them wide open over a tray covered with a lightly floured towel and let them dry a little.
Sauce: put in a saucepan the butter and oil and lightly brown the chopped onions and Rosemary; Add the chicken livers, very finely sliced and stir; just take a blond color, add a few tablespoons of broth and allow it to completely reduce; Add the finely chopped tomato pulp, season with salt and pepper and continue cooking until you have a sauce not too dense.
Cook the tajarin in water, lightly salted, and put them in a concave dish, hot, cover them and bring sauce on the table.
Mix, do the portions and move aside the grated Parmesan.
Ingredients and dosing for 6 persons
- For the dough:
- 500 g of sifted white flour
- 2 eggs
- 4 egg yolks
- Yellow flour
- 1 tablespoon of olive oil
- 1 pinch of salt
- For the sauce:
- 500 g of tomato flesh into pieces
- 200 g of fresh chicken livers
- 100 g of grated parmesan cheese
- 90 g of butter
- Onion
- Rosemary
- A Few Tablespoons Broth =
- Olive oil
- Salt
- Pepper