Tagliatelle with chicken liver in cream sauce

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 3 cloves garlic, crushed
• 300 g chicken liver(s)
• 2 tbsp olive oil
• 200 ml cream
• ½ cup chicken broth or chicken stock, strong (about 1/16 l or 15 tbsp)
• 2 tbsp chives, fresh, cut into rolls
• 1 tsp mustard (heaped tsp)
• 1 egg(s), beaten
• Salt
• Pepper from the mill
• nutmeg
• 2 tbsp Parmesan, grated
• Chives for garnishing
• 375 g pasta (tagliatelle)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick, rich, delicious

Peel and finely chop the onion. Trim the chicken livers of fat and tendons and cut into small pieces or strips. Heat oil in a non-stick pan and fry the onions and garlic until translucent. Add the liver and fry for about 2-3 minutes. Then remove the pan from the heat and add the cream, broth, chives, mustard, salt, nutmeg, and pepper. Stir, season to taste, and return the pan to the heat. Bring back to a boil, reducing slightly if necessary. Now add the beaten egg, stir quickly, and remove the pan from the heat (note: the egg provides additional binding). Cook the pasta al dente according to the package instructions, then drain and stir into the sauce. Serve sprinkled with Parmesan cheese and chives. The original recipe calls for double cream (250 ml) instead of cream and broth, but I think this is overkill. I also use only one egg. The preparation actually only takes as long as the pasta cooks.