2.28.2010

LANGHE TAJARIN PASTA

INGRDIENTS FOR 6 PERSONS 


- 500 gr of tajarin pasta
- 500 gr chicken liver
- 1 / 2 onion,
- Rosemary
- 1 clove garlic
- 1 tablespoon of
tomato puree
- Vino Bianco DOC Piedmont
- Dry Marsala
- Salt and pepper

PROCEDURE

Finely chop the chicken livers and pass them in white wine.


Chop half of onion and fry it in olive oil, pour the chicken livers and continue to brown. Sprinkle with the dry Marsala. When it has completely evaporated add the tomato puree, rosemary and finely chopped garlic. Add the tajarin pasta previously cooked in water.

This recipe is typical of the Langhe, the same source land of tajarin pasta. Was obviously a poor dish that uses the waste of the slaughter of chickens.


服务6

- 500克鸡肝
- 1 / 2洋葱,
- 迷迭香
- 1瓣大蒜
- 1汤匙
番茄酱
- 维诺比安科商务部皮埃蒙特
- 干马沙拉
- 盐和胡椒粉

程序

剁碎的鸡肝,并通过他们在白葡萄酒。


印章洋葱和橄榄油炒,倒入鸡肝,继续褐色。撒上干马沙拉。当它已经消失添加西红柿酱和迷迭香切碎的大蒜。打击与以前在水中煮熟tajarin

这食谱是典型的朗格,原产地也tajarin。很明显是一个农民的菜,它使用了杀鸡的浪费。

1 comment:

  1. I like very much this pasta. This recipe is fantastic whith a glass of Barolo wine.

    ReplyDelete