Tagliatelle with chicken liver and cherry tomato sauce
“Liven up sauces and salads with this vine-ripened fruit.”
- 2 tbsp extra virgin olive oil
- Knob of butter
- 1 small onion, minced
- 6 fresh chicken livers, each sliced into 4-5 pieces
- 1 small sprig rosemary
- 1/2 cup chicken stock
- 12 cherry tomatoes, chopped
- Salt and pepper
- 400g egg tagliatelle
Method
Heat olive oil and butter in a pan and lightly fry onion. Add livers and rosemary, fry for 30 seconds, then add chicken stock and cherry tomatoes.
Simmer for a couple more minutes, then season and turn off
heat. Cook tagliatelle and toss with the
sauce.
Serve with grated parmesan.
Serves 4
