You are here

Pappardelle With Lamb's Liver And Bacon

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/aarongustafson/1508517880/">Image Credit</a></p>
Ingredients
  Pappardelle/2/3 pound dried pappardelle 1 Pound (450 gram, fresh)
  Butter 45 Milliliter (3 tablespoon)
  Garlic 1 Clove (5 gm)
  Onion 1 Small, thinly sliced
  Bacon 1⁄4 Pound, sliced into short strips (110 gram)
  Chopped fresh sage/1/2 teaspoon dried sage 1 1⁄2 Teaspoon
  Lamb liver 10 Ounce, cleaned and sliced into strips (300 gram)
  Vermouth 60 Milliliter (1/4 cup)
  Pureed tomato/Juice from a can of italian peeled tomatoes 15 Milliliter (1 tablespoon, fresh)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a pan, cook the pappardelle in the boiling salted water, until tender, drain and keep warm.
2) In a large frying pan, gently saute the garlic clove and onion in the butter, until soft.
3) Stir in the bacon strips and saute until crisp,
4) Stir in the sage and liver, then saute over a medium heat, until the liver is just brown.
5) Discard the garlic clove, then stir in the vermouth and tomato puree.
6) Cook until the sauce is reduced, then season with the salt and pepper to taste and add a little stock or tomato puree if the sauce is too thick.
7) Stir in the drained pappardelle, mix thoroughly.

SERVING
8) Serve the Pappardelle with Lamb's Liver and Bacon, immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Bacon
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.008335
Average: 4 (18 votes)