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X Italian Pasta Dishes
Egg Noodles with Chicken Livers/ Tagliarellini con Fegatini di Pollo (with tomato sauce and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound tagliarellin (flat egg noodles, 1/8 inch wide)

4 tablespoons olive oil
1 cup mushrooms, sliced
4 chicken livers, chopped
1 pimiento, cut up
1 tablespoon flour
1 can tomato sauce
1/2 cup water
2 bouillon cubes

Parmesan cheese, grated


Cook tagliarellini in plenty of boiling, salted water until tender; drain.

Fry mushrooms in hot olive oil 10 minutes; remove from oil to hot plate, and fry chicken livers, season and remove to hot plate.

Stir in flour, adding more olive oil if needed, and brown; add tomato sauce, water, bouillon; stir until smooth and slightly thickened.

Combine hot tagliarellini with chicken livers, mushrooms, pimiento and 1 heating tablespoon of cheese.

Heap tagliarellini on a platter, cover with sauce, and sprinkle with cheese.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Edouard Vuillard: L'aiguillee, 1868.

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