Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the braised onions
- 75g/2½oz unsalted butter
- 1 onion, thinly sliced
- 2 sprigs fresh thyme, leaves removed
- 50ml/2fl oz red wine vinegar
- 50ml/2fl oz balsamic vinegar
For the chicken liver tagliatelle
- 50g/1¾oz unsalted butter
- 400g/14oz chicken livers, cleaned, trimmed, and cut in half
- 2 tbsp balsamic vinegar
- 200ml/⅓pt chicken stock
- 300g/10½oz gluten-free or normal tagliatelle
- 50g/1¾oz unsalted butter
For the crispy onions
- 50g/1¾oz crispy onions
- 2 cloves garlic, finely chopped
- 2 tbsp parsley, chopped
- 4 tbsp parmesan, grated
Method
To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside.
To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned but still pink in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half.
Meanwhile, cook the pasta to the packet instructions. When it’s cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated.
Place the onions, garlic, parsley and parmesan into a small bowl and mix.
To serve, place the hot pasta in serving bowls and top with the crispy onion mix.