Recipes
Taiarin with chicken liver
August 8, 2011
Ingredients
- 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
Procedure
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.
