Chicken Liver Sauce
(Ragu Con Fegatini di Pollo)
Ingredients:
2 and 1/2 oz (65 grams) butter
9 oz (250 grams) chicken livers, trimmed and chopped
2-3 tablespoons white wine
3 tablespoons double cream
Salt and pepper
Directions:
Melt the butter in a frying pan.
Add the chicken livers and cook, stirring frequently, for about 4-5 minutes. Do not overcook the chicken livers or they will dry out and become tough.
Add the wine and cook over a low heat until the wine evaporates.
Season with salt and stir in the cream.
Remove the pan from the heat and season with pepper. Serves 4.
Note: Great for pasta, as a fittata filling, on scallopine, or with vegetables.