Chicken livers, sausage and bacon ragout with egg noodles
( SERVES 6 )
|3 Tbsp||Extra virgin olive oil|
|20 g||Dried porcini mushrooms|
|250 g||Streaky bacon|
|½ cup||Tomato puree, preferably Montebello tomato sugo|
|300 g||Chicken livers|
|300 ml||White wine|
|1 to taste||Salt & freshly ground pepper|
|6||Pork sausages, pure|
|100 g||Parmesan cheese|
|150 g||Dried pasta noodles, (Alfieri Tajarin egg noodles)|
- Soak the porcini in 2 cups of boiling water for at least 20 minutes.
- Heat a large deep frying pan, or a sturdy cast-iron casserole pan (suitable for stove-top use) and add 2 tablespoons of the oil. When heated, add the bacon(cut into strips) and fry gently until the edges start to crisp.
- Add the drained porcini (keeping the liquid), onion(finely chopped) and carrot(finely diced) and fry gently until the vegetables are golden.
- Add the garlic (finely sliced)and cook for 60 seconds, then add the livers. Brown these, then add the tomato, bay leaf and cloves. Stir well. Add the wine and reserved porcini liquid, bring to a boil, turn down to a gentle simmer, cover and cook for about 30 minutes.
- Check to ensure the ragout does not catch on the base. Season to taste with salt and freshly ground black pepper.
- Meanwhile, cook the sausages in a separate pan in the remaining oil until golden on all sides.
- Cool a little, then slice each sausage into 3cm pieces. Add to the ragout, removing the bay leaf and cloves.
- Bring 3 litres of well-salted water to the boil and cook the pasta until tender (check the packet for cooking instructions).
- To serve, drain the pasta and either toss into the hot ragout to coat completely. (Or divide the pasta between 6 warmed plates, and top with equal servings of ragout.) Pass the cheese around separately