Chicken liver ragout with pasta

Ingredients for 4 servings:

• 250 g poultry liver(s)
• 1 large shallot(s)
• some bacon, green
• 1 clove(s) garlic
• some sage leaves
• some mushrooms, brown
• 1 small Marsala
• 1 small chicken stock
• 1 piece(s) of butter, ice-cold or herb butter
• salt and pepper
• Parsley
• Parmesan
• 250g tagliatelle

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

In a hot pan, sauté the finely diced shallot with the bacon until translucent. Add the cleaned liver, trimmed of fat and sinew, along with the finely chopped sage and minced garlic, and fry gently, taking care not to stir too much. When the liver is nicely browned, remove it and fry the mushrooms in the remaining fat. Then deglaze with the Marsala, reduce slightly, add the stock, reduce again, and baste with the butter. Return the liver and its resulting juices, season with salt and pepper, and add the pasta, which has now been cooked al dente, preferably straight from the cooking water (drain briefly in a slotted spoon), to the pan and toss everything well. Serve with finely chopped parsley and Parmesan cheese.