g Text Version
Beauty & Self
Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies

Bored? Games!
Take a Quiz
Rate My Photo

Natural Living
Folklore and Mythology
Distance Learning

All times in EST

Full Schedule
g Italian Food Site

BellaOnline's Italian Food Editor


Pappardelle with Chicken-Liver Ragu

Pappardelle is a very large type of fettuccine pasta and the name comes from the word pappare, which means to gobble up. Pappardelle are usually made with egg-based dough and served with rich sauces often including game, like hare or wild boar, a typical primo piatto, first course, of Tuscany and Umbria.

My recipe for Pappardelle with Chicken-Liver ragu calls for a milder but still rich pasta sauce, with a combination of flavorful vegetables, fresh sage and tender peas. Pancetta and a splash of white wine add taste and vigor to the sauce, making it delicious even for that someone at your table who might not like the idea of having chicken liver in his pasta dish.

Ingredients and Instructions (serves 4):

  • 1 pound of Pappardelle pasta

  • pound of chicken livers

  • pound of ground turkey

  • 4 ounces of diced pancetta (prosciutto or unsmoked ham will do)

  • 1 yellow onion

  • 1 carrot

  • 1 celery stick

  • 3 leafs of fresh sage

  • 8 ounces of fresh peas

  • 2 tablespoons of olive oil

  • 2 tablespoons of unsalted butter

  • 2 garlic cloves

  • salt and pepper

  • cup of white wine

  1. Clean and finely chop carrot, onion and celery for the soffritto (the vegetable base for many Italian recipes).

  2. Wash and chop the fresh sage.

  3. Wash the chicken livers, pat dry and cut in small pieces.

  4. Dice the slice(s) of pancetta, rather small.

  5. Clean and mince (finely chop) the garlic cloves, then toss with the pancetta in a sauce pan with the butter and the extra-virgin olive oil, over medium fire. Let the mix cook for about one minute, until it starts turning golden brown, stirring often.

  6. Add the ground turkey, crumble, stir with the pancetta and cook until the raw color of the turkey is gone.

  7. Add the chicken livers, stir and cook for a couple more minutes, until the raw color of the livers is completely gone.

  8. Add the white wine, stir and let the pan deglaze by scraping the bottom with a wooden spoon. The alcohol will evaporate and all the delicious bits and flavors of the pan will gather and blend together. Continue cooking just until the liquid is reduced by half.

  9. Add the finely chopped carrot, onion and celery mix and stir, lower the heat, cover the pan and let cook until the veggies start getting tender, for about 3 or 4 minutes.

  10. Finally add the peas, stir, cover again and cook for another 3-4 minutes, until they are done, adding a little water to the pan if the ragu sauce starts sticking to the bottom. Taste and add salt and pepper to taste. Set aside and keep warm.

  11. In a large pot, bring to a boil at least 5 quarts of water, toss in it 1 tablespoon of salt (and please, do not add any oil whatsoever to the water, trust me). Add the Pappardelle, stir and cook al dente, just one minute short of the time suggested by the instructions on the pasta package).

  12. Reserve 1 cup of the cooking water, drain, toss in a large serving bowl with the ragu and mix, quickly but thoroughly, to get the pasta completely coated with the sauce. If the sauce is too thick, add a spoonful or two of the reserved pasta water as needed.

  13. Serve at once, and bring some freshly grated Parmigiano cheese to the table.

Buon appetito!

Add Pappardelle+with+Chicken%2DLiver+Ragu to Twitter Add Pappardelle+with+Chicken%2DLiver+Ragu to Facebook Add Pappardelle+with+Chicken%2DLiver+Ragu to MySpace Add Pappardelle+with+Chicken%2DLiver+Ragu to Del.icio.us Digg Pappardelle+with+Chicken%2DLiver+Ragu Add Pappardelle+with+Chicken%2DLiver+Ragu to Yahoo My Web Add Pappardelle+with+Chicken%2DLiver+Ragu to Google Bookmarks Add Pappardelle+with+Chicken%2DLiver+Ragu to Stumbleupon Add Pappardelle+with+Chicken%2DLiver+Ragu to Reddit

Spaghetti alla Carbonara Recipe
How to Make Pasta all'Amatriciana
How to Make a Perfect Risotto
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

For FREE email updates, subscribe to the Italian Food Newsletter

Past Issues

Printer Friendly
tell friend
Tell a Friend
Email Editor

Content copyright © 2015 by Cinzia Aversa. All rights reserved.
This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.


g features
Arrosto - Italian Pot Roast Recipe

Focaccia Red Onions, Olives and Rosemary

Spinach and Ricotta Gnocchi Recipe

Archives | Site Map


Past Issues

Less than Monthly

BellaOnline on Facebook

| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.

BellaOnline Editor