Mezze penne rigate with chicken liver sauce

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Tillagning

Peel the carrot, the celery and chop them finely. Melt the butter with a dash of oil in a pan, add the chopped celery and carrot, the shallots and the smoked bacon and fry until golden. Add the coarsely chopped liver, the bay leaf and brown.Season this mix with a pinch of salt, a grind of pepper, sprinkle with Brandy and once evaporated, add the peeled tomatoes crushed with a fork. Add another pinch of salt and simmer over a medium heat for 30 minutes.Cook the pasta in plenty of boiling water, drain it al dente and toss it in a serving dish. Mix it with the liver sauce, sprinkle with the chopped parsley and the grated parmesan and, once mixed well, serve the pasta dish.  “You can make the recipe also with the other pasta shapes suggested here.”