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Chicken Livers with Marsala and Porcini
Chicken livers seared in butter and returned to a quick sauce of shallots, porcini, tomato paste and Marsala. A Piedmontese-style sauce, wonderful tossed with tagliatelle.
- YieldServes 4
- Hands-on25 min
- Total1 h 12 min
- Difficulty
Ingredients
- 400 gchicken livers, trimmed
- 4 tbspunsalted butter
- 2shallots, finely chopped
- 30 gdried porcini mushrooms
- 250 mlhot water, for soaking the porcini
- 1 tsptomato paste
- 4 tbspMarsala
- to tastesalt
- to tasteblack pepper, freshly ground
To serve
- 300 gtagliatelle
- 1 tsptruffle oiloptional
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