Chicken Liver Pasta - Chef in Italy shares Recipe

A visit to Brisla Trattoria in Parma where chef-owner Elia Otgianu shows how to prepare Italian chicken liver pasta - Michelin: Bib Gourmand Instagram: @brisla_trattoria The recipe: Egg Tagliolini with Chicken Liver Ragù and Toasted Bread Serves 6–8 Ingredients: 500 g chicken livers 500 g yellow onions Duck demi-glace (brown stock) White wine Marsala or cognac Dried egg tagliolini Butter Sage, rosemary, and bay leaf Salt and pepper Stale bread, coarsely crumbled You can buy ready-made duck demi-glace, or prepare it at home. In that case, you’ll need some duck bones, celery, carrot, onion, and quite a bit of time. For the Duck Demi-Glace: Roast the duck carcasses together with the vegetables in the oven at 200°C (390°F) for about 20 minutes. Transfer everything to a large, tall pot, cover with cold water, and bring slowly to a boil. Skim off any impurities that rise to the surface. Let simmer gently for at least 4 hours. Strain out the solids and reduce the liquid further until it reaches a glaze-like consistency. For the Chicken Liver Ragù: Finely chop the onions and sweat them in a saucepan with butter, pepper, and the bouquet garni (sage, rosemary, and bay leaf). Meanwhile, clean the chicken livers and cut them into small pieces. Sear them in butter and set aside. Deglaze the pan with white wine and Marsala, and add this liquid to the onions. When the onions are soft but not browned, add the livers back in and cook for about 5 minutes. Add the reduced duck stock and simmer for 15 minutes. Adjust seasoning with salt and pepper. For the Toasted Bread: Toast the crumbled bread in the oven until golden, then sprinkle with finely chopped rosemary. To Finish and Serve: Cook the tagliolini in salted boiling water. Drain and finish cooking them in the pan with the chicken liver ragù. Stir in a knob of butter to emulsify. Plate the pasta in a nest shape, spoon over more ragù, and finish with the toasted bread. Buon appetito!