Difficulty: Easy
Trim the chicken livers, cut into small pieces, and rinse thoroughly under running water. Blend the canned tomatoes until smooth. In a small saucepan, cook the blended tomatoes for 7 minutes with the rosemary sprig, a pinch of sugar, salt, and olive oil.
In a large saucepan, melt the butter over low heat. Add the livers and sage leaves, and sauté for 3 minutes. Remove the rosemary from the tomato sauce and pour it over the livers.
Meanwhile, cook the Panzani fresh tagliatelle in 3 liters of boiling salted water for about 5 minutes, until al dente. Drain and add to the sauce with the livers. Season with salt and pepper, then stir well to combine.
Transfer to a serving platter and enjoy this authentic Italian-inspired dish.
Pasta recipes for Panzani by Chef Hubert
