Photo: Eaters Collective
Pasta ribbons with chicken liver sauce
11 ingredients
30 min + 30 min
Serves 4
openrecipes
This simple dish is from the Piedmontese town of Alba, where it is topped with the famous local white truffle.
Estimated Nutrition (whole recipe, rough)
593
Calories
44g
Protein
36g
Fat
18g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/2oz unsalted butter
- 1 small onion
- 400g/14oz chicken livers
- 30g/1oz dried porcini
- 1 tbsp tomato purée
- 50ml/2fl oz Marsala or dry white wine
- 300g/10½oz dried tagliatelle
- salt and freshly ground black pepper
- 2 tsp truffle oil
- 50–100g/2-3½oz Parmesan
- white truffle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes