Old fashioned pappardelle
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Old fashioned pappardelle

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Serves 4

An old fashioned 'ragu' full of spices, great for a rainy-day italian treat

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  • 400g egg pappardelle or fettuccine
  • 300g chicken livers and hearts
  • 1 onion
  • 1 garlic
  • 1 glass of red wine (such as chianti)
  • 300ml tomato passata
  • 1 pinch dried thym and rosemary
  • 20g dark chocolate
  • 1 tsp cinnamon
  • 1 tsp ground coffee
  • 1/2 tsp orange zest
  • 1 pinch cloves
  • 1 tbsp butter
  • olive oil
  • salt & pepper


    1. Cut the chicken livers and the hearts into small chunks. Chop the onion together with the garlic, heat 4 tbsp olive oil and the butter in a large pan, add the chopped onion and the garlic, stir for about 2 minutes untill slightly golden.
    2. Add the chicken livers, stir on medium/high heat for 2 minutes, then add the wine and let it to evaporate.
    3. Add the passata, all the spices and herbs, and let the sauce cook on medium/low heat for about 25 minutes, add salt & pepper to taste.
    4. Bring to boil about 5 liters salted water, cook the pappardelle untill al dente, drain, and add the pasta, toss over high heat for 30 seconds, then serve with a few drops truffle-sented olive oil and some grated parmesa or pecorino on the side.

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