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Tajarin with Chicken Liver Ragù

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 2

Ingredients
  

  • 4 tbsp olive oil, divided
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 6 sage leaves, chopped
  • leaves from 1 sprig rosemary
  • 1 pound chicken livers, cleaned, roughly chopped
  • 1/3 cup dry white wine
  • salt and pepper
  • freshly grated Parmigiano-Reggiano, for serving

Instructions
 

  • Bring a pot of salted water to a boil.
  • Heat 2 tablespoons olive oil in a skillet. Add the onion and sauté until soft and translucent, but not browned, about 3 to 5 minutes. Add a little water to the skillet if needed (this will stop the onions from browning).
  • Add the chicken livers and white wine. Add the garlic, sage and rosemary. Season with salt and pepper. Simmer a few minutes until the chicken livers are no longer pink.
  • Add the remaining 2 tablespoons olive oil and toss to combine.
  • Drop the fresh pasta into the boiling water. Cook until al dente, about 2 minues. Add the pasta to the ragù and toss to combine. Add a little pasta water if needed to loosen the sauce.
  • Divide amongst bowl. Grate some Parmesan on top of each bowl and serve. Enjoy!

Notes

For the tarjarin: 250 grams 00 flour + Pinch salt + 8 egg yolks (plus little bit of egg whites as needed) + 1 teaspoon olive oil
Chicken liver ragù inspired by Pasta Grannies.