Title: Pappardelle with Chicken Livers Tuscan Farmer-Style
Categories: Molto03
Yield: 4 servings

1 Recipe Basic Fresh Egg Pasta
-dough; see * Note
2 tb Salt
3 oz Olive oil
1 md Red onion; chopped 1/4" dice
2 Garlic cloves; thinly sliced
2 tb Finely-chopped rosemary
-leaves
2 Anchovy fillets; rinsed,
-patted dry,
And finely chopped
1/2 lb Chicken livers; rinsed,
-patted dry
1 c Dry red wine
1 cn Peeled tomatoes - (28 oz);
-crushed, and
Mixed with juices
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this
collection.

Heat 6 quarts water to a boil and add 2 tablespoons salt. In a 12- to
14-inch skillet heat olive oil and saute the onion and garlic until
softened and lightly browned. Add rosemary and anchovies and continue
cooking one minute more. Add chicken livers and cook 10 minutes until
gray-brown in color. Add red wine and tomatoes and bring to boil. Lower
heat and simmer 20 minutes, mashing livers with spoon each time you stir.
The sauce should be quite thick. Season with salt and freshly-ground black
pepper. Roll out the Basic Fresh Egg Pasta dough to 1/8-inch thick sheets
and cut into 1-inch ribbons, 12 to 14- inches long, cut with a jagged
pastry cutter. Drop pasta into boiling water and cook approximately 1
minute until al dente. Drain in colander over sink. Add hot pasta to
skillet with sauce and cook 1 minute over medium heat until sauce is
tightly bound to noodles yet loose enough to move. Portion into four warmed
pasta bowls, gently using tongs. Serve immediately. This recipe yields 4
servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5601 broadcast 01-09-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-04-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.