MATERIALS:

1 pound chicken livers

400 grams mushrooms, sliced

2 onions, chopped

200 grams of extra virgin olive oil

Water 2 cups white wine

2 tablespoons flour

Salt and pepper

2 packages tagliatelle

A little butter

Grated cheese for sprinkling




RECIPE:

Rinse and finely chop the livers and let them drain.

Saute for 4 minutes the onion in olive oil.

Add the mushrooms and chicken livers and fry for 2 minutes.

Stir in wine, salt and pepper and stir slowly.

These allow for 8 more minutes on low heat and sprinkle with flour.

Let it boil, until sauce thickens slightly.

Boil the tagliatelle in plenty of salted water with some oil to prevent sticking.

The strain and "stings" with butter.

Add the tagliatelle in a platter and top with sauce and grated cheese.

Good appetite!