Pappardelle with Chicken Liver Sauce from The Classic Pasta Cookbook by Giuliano Hazan
This is a classic Tuscan dish, rich and earthy and perfect for homemade wide noodles
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Ingredients
- ½ teaspoon garlic, finely chopped
- 2 tablespoons shallots, finely chopped
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons tomato paste
- Freshly ground black pepper
- Salt
- 8 ounces chicken livers, fat removed and cut into approximately ½-inch pieces
- 4 ounces ground beef chuck
- 1 teaspoon fresh sage, chopped or ½ teaspoon dried
- 2 ounces pancetta, sliced thin and finely diced
- Pappardelle made with 3 eggs and 2 ¼ cups flour
- ⅓ cup Parmigiano-Reggiano, freshly grated
- ¼ cup dry white vermouth
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