← All recipes

🍝 Tagliatelle with Chicken Liver and Vegetable Ragout

485 kcal · 30 min · 4 servings

Ingredients

• 200 g Tagliatelle
• 200 g Turkey Liver
• 50 g Celery Stalks (very finely diced)
• 50 g Carrots (very finely diced)
• 2 Tomatoes
• 1 splash Red Wine
• 1 small Shallot (very finely diced)
• 1 Garlic Clove (very finely diced)
• Celery Greens (for garnish)
• 1 tbsp Butter
• 1 tbsp Parsley (chopped)
• Salt
• Pepper (from the mill)

Instructions

1. 1. Fill a large pot with water and add plenty of salt.
2. 2. Cook the tagliatelle pasta in the boiling water until al dente.
3. 3. Rinse the chicken liver under running water.
4. 4. Pat the liver dry with a kitchen towel.
5. 5. Cut the chicken liver into coarse cubes.
6. 6. Place the tomatoes briefly in boiling salted water.
7. 7. Remove the tomatoes immediately and shock them in cold water.
8. 8. Peel the skin off the tomatoes.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the seeds from the tomatoes.
11. 11. Dice the deseeded tomatoes.
12. 12. Heat butter in a large pan.
13. 13. Sear the chicken liver cubes briefly in the hot butter.
14. 14. Remove the seared liver from the pan and set it aside.
15. 15. Add cubes of celery, carrots, shallots, and garlic to the same pan.
16. 16. Sauté the vegetables until translucent.
17. 17. Add the diced tomatoes to the vegetables.
18. 18. Deglaze the mixture with a splash of red wine.
19. 19. Let the sauce simmer for about 4 minutes over low heat.
20. 20. Season the sauce with salt and pepper.
21. 21. Return the chicken liver to the sauce.
22. 22. Let the liver cook in the sauce for about 3 minutes.
23. 23. Drain the cooked pasta in a colander.
24. 24. Plate the pasta onto the serving dishes.
25. 25. Pour the vegetable chicken liver sauce over the pasta.
26. 26. Garnish the dish with fresh celery leaves.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 485
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 58 g