Papardelle with rooster livers recipe | EUROtoday

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Chicken or duck livers make an ideal base for a pasta sauce, and they’re reasonably priced too. There remains to be a little bit of a stigma round consuming offal but it surely’s my favorite of all meats. The livers could be chopped as finely or as coarsely as you would like, and you may add ramsons, also called wild garlic, to this when obtainable, to provide the pasta a seasonal contact.


Prep time: 5 minutes

Cook time: 25 minutes




  • 4 tbsp extra-virgin olive oil
  • 4 small shallots, finely chopped
  • 2 garlic cloves, finely chopped or crushed
  • 300-350g rooster livers, cleaned and chopped into tough 3cm items
  • 100ml Marsala
  • 100ml rooster inventory
  • 400g pappardelle
  • 60g butter
  • 2 tbsp finely chopped parsley
  • Parmesan, freshly grated, to serve


  1. Heat 4 tbsp olive oil in a big heavy frying pan and gently prepare dinner 4 finely chopped small shallots and a couple of finely chopped or crushed garlic cloves with out colouring them. Turn up the warmth.
  2. Season 300-350g roughly chopped livers and add them to the pan, frying them over a excessive warmth and stirring from time to time till they start to color (a few minutes).
  3. Tip the livers onto a chopping board and chop them finely with a big knife then return them to the pan together with 100ml marsala and 100ml rooster inventory.
  4. Cook on a excessive warmth till the liquid has decreased by about half and the sauce has thickened.
  5. Meanwhile, prepare dinner 400g pappardelle in boiling salted water based on the packet directions till al dente, then drain.
  6. Stir two-thirds of the sauce by way of the pasta, together with 60g butter and a couple of tbsp finely chopped parsley.
  7. Transfer to warmed plates, then spoon over the remainder of the sauce. Serve with grated Parmesan.