Salsa di Fegatini
from Italian Traditional Food

Salsa di Fegatini is chicken liver sauce

Salsa di Fegatini is an Italian chicken liver sauce. Salsa di Fegatini (chicken liver meat sauce) goes very well with most types of pasta. Making a meat pasta sauce is no more difficult than making a vegetarian pasta sauce.

Serves: 4

Ingredients:

50 grams butter
50 grams pancetta (or smoked streaky bacon, derinded and diced)
2 cloves of garlic (finely chopped)
1 large onion (finely chopped)
50 grams mushrooms (finely chopped)
250 grams chicken livers (diced)
2 tablespoons plain flour
300 ml chicken stock
1 tablespoon tomato puree
salt and pepper (to taste)
4 tablespoons Marsala wine

Method:

1. Melt 40 grams of the butter in a saucepan.

2. Add the pancetta (or streaky bacon).

3. Add the garlic.

4. Add the onion.

6. Increase the heat.

7. Add the mushrooms.

8. Add the chicken livers.

9. Cook for 2 minutes, stirring frequently.

10. Stir in the plain flour.

11. Cook for about 2 minutes.

12. Add the Marsala wine.

13. Bring to the boil.

14. Stir in the stock.

15. Add the tomato puree.

16. Season with the salt, pepper to taste.

17. Bring to the boil.

18. Cover and simmer for 40 minute, stirring occasionally.

19. Stir in the remaining butter.

20. Check again for seasoning.

21. Serve Salsa di Fegatini hot with the pasta type of your choice.

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