Ingredients for 4 persons:
- 250 gr. of Chestnuts Fettuccine Filotea
- 350 gr. of chicken livers
- 500 ml. of milk
- 1 shallot
- 1 carrot
- 1 stalk of celery
- 1 sprig of rosemary
- 1 bay leaf
- 120 ml. of dry white wine
- 1/2 tbsp of orange powder
- salt
- black pepper
- extra virgin olive oil
Directions:
Clean the livers removing fat and filaments, then put them in a colander and wash them well under running water. Then put them to soak with the milk in a bowl, cover and let rest in refrigerator for 30 minutes. After this time, wash them again under running water, then dry them with kitchen paper.
Clean and wash the vegetables, finely chopped carrot, celery and shallots and brown the chopped vegetables with a drizzle of extra virgin olive oil. Fallo sfumare e cuoci sino a quando le verdure saranno cotte e il fondo si sarà ristretto.
Lower the heat and add the wine . Foul blend and cook until the vegetables are cooked through and the gravy will be restricted. Add the chicken livers to the pan along with the bay leaf and rosemary .
Let cook everything right, then lower the heat and cook for another 3 minutes, then turn off the heat and transfer the chicken livers in a dish, letting it cool. Although not fully cooked, cut the chicken livers into cubes, heat the gravy and add the chicken livers making them cook for 1 minute.
Rule then salt and pepper.
Cook the Chestnuts Fettuccine in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the chicken livers.
Serve adding a sprinkle of orange powder and enjoy!
Buon appetito!
Ringraziamo Daniela Dal Ben, Foodblogger veneta del sito Daniela & Diocleziano, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
