Chicken liver sauce is a tasty accompaniment typical of Italian cuisine. The livers are cooked with onion, olive oil, butter, rosemary and fresh tomatoes, then deglazed with some broth. The result is a creamy and flavorful sauce, ideal to accompany polenta or pasta.
Sauté the chopped onion in a pan with a little olive oil, butter and a sprig of rosemary until golden
Then add the chicken livers cut into thin slices and brown them, moistening with a little broth
Then add the fresh tomatoes, seeded and chopped, or the peeled tomatoes
Cook over moderate heat until the sauce has reached a good consistency
Pour it hot over tajarin
The classic sauce for tagliatelle is meat and tomato, but this one with chicken livers is the best of all
Pan
Wooden spoon
Italia
| Energy (kcal) | 89.74 |
| Carbohydrates (g) | 1.68 |
| of which Sugars (g) | 1.68 |
| Fat (g) | 4.12 |
| of which Saturates (g) | 1.65 |
| Protein (g) | 11.5 |
| Fiber (g) | 0.45 |
| Sale (g) | 0.04 |
