This simple dish is from the Piedmontese town of Alba, where it is topped with the famous local white truffle.
50g/2oz unsalted butter
1 small onion, cubed
400g/14oz chicken livers, cleaned, cut into small cubes
30g/1oz dried porcini (ceps), soaked in water for 20 minutes, then drained (reserving the water)
1 tbsp tomato purée
50ml/2fl oz Marsala or dry white wine
300g/10½oz dried tagliatelle
salt and freshly ground black pepper
2 tsp truffle oil
50–100g/2-3½oz Parmesan, freshly grated
white truffle slices (optional)
For the sauce, melt the butter in a frying pan, add the onion and cook for about 5–7 minutes, or until golden-brown.
Add the chicken livers, stir them around in the hot butter and fry for 3–4 minutes. Stir in the drained porcini, tomato purée and Marsala. Season with salt and freshly ground black peppers. (Add a little of the reserved soaking water if the sauce is too thick.)
Meanwhile, cook the pasta in plenty of lightly salted boiling water until al dente, then drain and mix with the sauce.
Stir in the truffle oil and sprinkle each serving with freshly grated Parmesan and the truffle slices, if using.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).