Chicken liver sauce is a tasty side dish typical of Italian cuisine. The livers are cooked with onion, olive oil, butter, rosemary, and fresh tomatoes, then enriched with broth. The result is a creamy and flavorful sauce, ideal to accompany polenta or pasta.
Sauté the chopped onion in a pan with a bit of olive oil and butter and a sprig of rosemary.
Then add the chicken livers cut into thin slices and let them brown by adding a bit of broth.
Next, pour in the fresh tomatoes peeled of seeds and cut into cubes or the peeled ones.
Cook over moderate heat until the sauce has a good consistency.
Serve it hot on tajarin.
The classic sauce for tagliatelle is the meat and tomato one, but this with chicken livers is the best of all.
Padella
Cucchiaio di legno
Italy
| 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 |
