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Pasta ribbons with chicken liver sauce

This simple dish is from the Piedmontese town of Alba, where it is topped with the famous local white truffle.


Preparation method

  1. For the sauce, melt the butter in a frying pan, add the onion and cook for about 5–7 minutes, or until golden-brown.

  2. 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.)

  3. Meanwhile, cook the pasta in plenty of lightly salted boiling water until al dente, then drain and mix with the sauce.

  4. Stir in the truffle oil and sprinkle each serving with freshly grated Parmesan and the truffle slices, if using.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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