Pappardelle with Chicken Livers and Grilled Tomato from Tony Bilson's Recipe Book by Tony Bilson
Pappardelle is like a wide fettuccini. Instead of being cut into 1-cm strips as for fettuccini, the pasta is cut into 3-4-cm strips. It is traditionally served with a hare sauce. This is a variatio...
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Cooking tools:
- Pot
- Colander
- Conical strainer
- Stove
- Chef's knife
- Cutting board
- Grill pan
- Skillet
- Wooden spoon
- Measuring spoon
- Mixing bowl
- Tongs
- Slotted spoon
- Plate
- Serving bowl
Ingredients
- 1 sprig thyme
- 2 cloves garlic, crushed
- ½ onion, peeled and sliced
- 100 g butter
- 250 g chicken livers
- 500 g pappardelle (depending on appetite)
- 5 medium-sized ripe tomatoes, cut into 2-cm slices
- 2 tbl olive oil
- 1 tbl cognac or brandy
- 100 ml crème fraîche
- 100 ml semillon
- salt
- pepper
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