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Sicilian-style liver pasta
Fruit and vegetables
1 white
onion
, finely chopped
3
garlic
cloves, finely chopped
1
celery
stalk, finely chopped
200g/7oz
wild mushrooms
, finely chopped
1 tbsp chopped fresh
thyme
1 tbsp flatleaf
parsley
, finely chopped, to serve
Tins, packets and jars
300ml/10fl oz
chicken stock
400g/14oz fresh
tagliatelle
Cooking ingredients
2 tbsp
olive oil
2 tbsp
balsamic vinegar
2 tbsp
red wine vinegar
1 tbsp
tomato purée
salt
and freshly ground black pepper
Dairy, eggs and chilled
50ml/2fl oz
double cream
100g/3½oz
Parmesan
cheese, grated, to serve
Meat, fish and poultry
400g/14oz lambs’
liver
, finely chopped
100g/3½oz
chicken liver
, finely chopped
2 fennel
sausages
, remove the meat from the casing
Other
200ml/7fl oz Italian
red wine
1 tbsp fresh tarragon, chopped, to serve
Back to recipe
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