Chicken liver masala is a delicious
meal originating from Italy. This dish is a super fast night dinner that uses a
small quantity of chicken liver which play a big part in the flavor. It is one
meal that really embodies what you do on your daily activities.
PREP TIME : 30 minutes.
TOTAL TIME: 50 minutes.
SERVES :4-5.
INGREDIENTS;
*50ml Marsala or dry white wine.
*1 small cubed onion.
*50g unsalted butter.
*1 tbsp tomato puree.
*400g cubes of chicken liver.
*30g dried porcini mushrooms.
To make pasta;
*250g of Italian flour.
*salt.
*2 tbsp olive oil.
*1 egg.
*3 egg yolks.
PROCEDURE;
*Place the flour in a bowl make a
hole in the center then add the egg, yolk, half olive oil and a little pinch of
salt.
*Gradually mix the flour with the
eggs and oil until you obtain a rough paste.
*Knead the flour on a lightly floured
surface for a few minutes until smooth then cover it for around 15-25 minutes.
*Roll your pasta into a very thin
flat sheet then into a thin sausage shape.
*Cut across the sausage with a sharp
knife to make thin strands and leave to rest.
*To make the sauce, melt the butter
in a pan, add the onion and cook for about 3-5 minutes until it turns to golden
brown
*Add the chicken livers, stir them
around in the hot butter and fry for about 3-5 minutes.
*Add the drained porcini, tomato
puree and Masaya then stir to combine and season to taste.
*If the sauce becomes too thick add
around 4 tablespoons of the porcini soaking water.
*Cook the pasta in plenty of lightly
salted boiling water until it appears dente then drain and mix with the sauce.
*Stir in the truffle oil and sprinkle
each serving with freshly grated parmesan and the truffle slice.
ENJOY.
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