Meats Recipes - Fegatini Tagliarini

Ingredients                        

• 350 g/12 oz pig's liver

• 2 onions

• 1 slice of bread

• 15 ml/1 tbsp chopped sage

• 1 egg, beaten

• Salt and freshly ground black pepper

• 15 ml/1 tbsp olive oil

• 450 g/1lb tomatoes, chopped

• 15 ml/1 tbsp tomato puree (paste)

• 60 ml/4 tbsp water

• 2.5 ml/1/2 tsp sugar

• 350 g/12 oz tagliarini

• 15 g/1 tbsp unsalted (sweet) butter

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Method:

1. Mince (grind) or process the liver, one of  he onions and the bread. Add the sage, egg and a little salt and pepper. Mix well.

2. Chop the remaining onion. Heat the oil in a saucepan and cook the onion for 2 minutes. Add the tomatoes, tomato puree and water.

3. Cover and simmer for about 5 minutes, stirring occasionally, until pulpy. Season to taste and add the sugar.

4. Meanwhile, bring a large pan of water to the boil. Drop tablespoonfuls of the liver mixture into the pan and simmer for about 4 minutes until cooked through. Drain.

5. Add to the tomato sauce and heat through. Meanwhile, cook the tagliarini according to the packet directions. Drain and toss in the butter.

6. Pile the pasta on to serving plates and spoon the fegatini and tomato sauce over.