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This is a Marcella Hazan recipe from her book The Essentials of Classic Italian Cooking. Out of the 2oo or so books I have, this is one of the most used. If you're thinking "offal" yeugh! Wait. The dish is elegant enough to serve formally and easy and quick enough to serve every day, with some good, country style bread.
225g/8oz fresh chicken livers
2 tablespoons chopped shallot or yellow onion
1 tablespoon vegetable or sunflower oil
Quarter teaspoon very finely chopped, fresh garlic
3 tablespoons diced pancetta or prosciutto
4-5 whole, fresh sage leaves
115g/4oz ground beef chuck
freshly ground black pepper
1 teaspoon tomato puree dissolved in 4 tablespoons dry white vermouth (known in UK as white Martini)
freshly grated parmigiano-reggiano (don't use ready grated)
PASTA to use: pappardelle (a broad noodle, upto 1 inch thick)
Remove any greenish spots and particles of fat from the chicken livers and rinse in cold water, cut each one into 3 or 4 pieces and thoroughly dry with kitchen paper.
Put the shallot or onion in a saucepan or small saute pan together with the oil and butter, turn the heat to medium and saute the shallot or onion until it becomes translucent. Add the chopped garlic and cook it briefly, not long enough to become coloured, then add the diced pancetta or prosciutto and the sage. Stir well, cooking for about a minute or less, then add the ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork and cook it until it has lost its raw red colour.
Add the cut up chicken livers, turn the heat up to medium-high, stir thoroughly and cook briefly, just until the livers have lost their raw red colour.
Add the tomato puree and vermouth (Martini) mixture and cook for 5-8 minutes, stirring from time to time. Taste and correct for salt.
Turn the entire contents of the pan over cooked, drained pasta, toss well, coating all the strands, and serve at once with grated Parmesan on the side.
Don't pour over too much pasta, otherwise you'll dilute the balance of sauce and pasta
Don't overcook the livers, they're better a little pink inside, honestly.
Really don't use previously grated cheese - it's a very different and nasty product.