Pasta ribbons with sweetbreads and chicken livers

Pasta ribbons with sweetbreads and chicken livers

Tajarin con animelle e fegatini

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Tajarin, the local name for very thin hand-cut tagliolini, are the pride of Piedmont. They are eaten with truffles, in a soup with dumplings or with the sauce I suggest here. However you eat them, they are delicious.

Ingredients

Quantity Ingredient
300g Fresh egg pasta
salt and pepper, to taste
50g parmesan, freshly grated

Sauce

Quantity Ingredient
200g veal sweetbreads
40ml olive oil
40g unsalted butter
1 onion, peeled and very finely chopped
300g chicken livers, cleaned and cut into small chunks
2 teaspoons balsamic vinegar
2 tablespoons finely chopped fresh flat-leaf parsley

Pasta method

Quantity Ingredient
Shaping long pasta

Method

  1. Roll out the pasta dough, by hand or machine, to 1/2mm thickness. Roll and cut into ribbons. Coil and leave to dry a little while you make the sauce.
  2. To start the sauce, plunge the sweetbreads into boiling salted water for a few seconds. Remove from the water, cut away any sinew, and cut the flesh into small ribbons.
  3. Heat the oil and butter together in a large saucepan and sauté the onion for 2 minutes. Add the chicken livers and sweetbreads and stir-fry for 5 minutes. Add the balsamic vinegar and parsley, and taste for salt and pepper.
  4. Cook the pasta in plenty of boiling salted water for 3–4 minutes or until al dente. Lift from the water using tongs and put straight into the pan with the sauce. Mix well and divide between warmed plates. Serve with a sprinkling of grated Parmesan.
Tags:
Antonio
Carluccio
pasta
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