
Pappardelle with chicken liver and sage

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In autumn we shave some black truffle ever the pasta just before serving.
ingredients
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serves: 4
1 recipe quantity of fresh egg pasta dough
5 3/4 ounces (about 6) chicken livers
2 tablespoons vegetable oil
1 shallot (finely chopped)
4 tablespoons brandy
1 glass of white wine
2 tablespoons heavy cream
1 cup butter (plus extra pats)
10 leaves sage
2 tablespoons freshly grated Parmesan cheese
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 707
- Total Fat: 58.7 g
- Saturated Fat: 37.1 g
- Trans Fat: 1.9 g
- Cholesterol: 305.9 mg
- Sodium: 564.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 0.7 g
- Sugars: 1.5 g
- Protein: 13.6 g
preparation

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