Taiarin with chicken liver

August 8, 2011


  • 500 gr of wheat flour
  • four eggs
  • salt
  • oil
  • corn flour
  • broth
  • one onion
  • rosemary
  • three chicken livers
  • butter
  • 100 gr of veal thigh
  • tomato sauce
  • fresh tomatoes

What to prepare

  • a wooden tablea rolling pin
  • a pot
  • a casserole
  • a large knife
  • a fork
  • a napkin
  • a skimming spoon


Pour the flour on the table leaving a whole in the middle and break in the eggs, add a dash of salt, a tablespoon of oil and mix the dough until it becomes consistent and well blended.

Let it rest for two hours coating it with oil.

Re-blend, and start rolling the dough until it becomes a thin layer. Let it rest a few minutes, and sprinkle with corn flour, roll it completely and cut the noodles as thin as possible. Dry the pasta on a cloth.

Cook a few minutes in boiling salted water, drain and add the sauce made with the chicken liver. How to make the sauce: finely mince half onion and rosemary and brown with butter and oil. When it becomes a nice golden color add the chicken liver diced in small pieces together with the same amount of ground veal.

Brown well adding a few tablespoons of broth from time to time so it doesn’t dry; add some tomato sauce or fresh peeled and diced tomatoes. Continue cooking until the sauce thickens.