Tagliarini con Fegatini

Ingredients

• ¾ pound chicken livers
• ¾ pound narrow noodles
• 4 tablespoons olive oil
• 1½ cup grated Italian cheese
• 1 large can tomatoes
• 1 cup cooked or canned peas
• 1 clove garlic, chopped
• salt
• pepper

Method

1. 1

   Chop livers, brown in hot oil.

2. 2

   Add garlic, salt, pepper, and tomatoes.

3. 3

   Cover, simmer slowly for 40 minutes.

4. 4

   Add peas, simmer for 20 minutes longer.

5. 5

   Cook noodles in rapidly boiling salted water until tender, drain, arrange on heated platter, and pour hot sauce over them.

6. 6

   Sprinkle with cheese.

7. 7

   Serve very hot.

As published

This recipe was extracted from Waldensian cookery (1957), page 18. The excerpt below is the record exactly as published.

TAGLIARINI CON FEGATINI Narrow Noodles with Chicken Livers 34 pound chicken livers 34 pound narrow noodles 4 tablespoons olive oil 1% cup grated Italian cheese 1 large can tomatoes 1 cup cooked or canned peas 1 clove garlic, chopped salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.