Tagliatelle with wild garlic sauce and chicken liver
Tagliatelle with wild garlic sauce and chicken liver I arrived at this recipe because the craving for fresh wild garlic appears as soon as the season begins. This time I also had a kilogram of chicken liver, so I put them together with tagliatelle in a kind of quick and hearty combination. The wild garlic sauce is inspired but adapted after I tried a few variations. The preparation is not complicated, but it involves several steps, so if you have all the ingredients ready in advance, everything goes without stress. Quick info Total time: approximately 1 hour and 10 minutes Preparation time: 15-20 minutes Cooking/baking time: 50-55 minutes Servings: 4-5 Difficulty: medium Recipe type: lunch or dinner, spring season Ingredients For tagliatelle: - 250 g tagliatelle - 1 liter water - 1 teaspoon salt For chicken liver: - 1 kg chicken liver - 100 ml oil - 1 pinch ground pepper - 1 teaspoon sweet paprika - 2 bay leaves - 1 teaspoon salt - 1 pinch dried thyme - 1 pinch basil - 1 liter water - 3 tablespoons sweet ketchup For wild garlic sauce: - 1/2 bunch of wild garlic - 50 g butter - 2 tablespoons flour - 1/2 teaspoon salt - 1 pinch nutmeg - 1 pinch pepper - 1 small onion - 1 bay leaf - 50 ml semi-dry white wine - 150 ml water Preparation method 1. Boiling the tagliatelle Put 1 liter of water with a teaspoon of salt to boil. When it starts to boil, add the tagliatelle and leave them for 10 minutes over medium heat. Drain them and quickly rinse with cold water to prevent sticking. Once well drained, place them in a heat-resistant dish and set aside until the end. 2. Preparing the chicken liver Wash and clean the chicken liver. Boil a liter of water with a little salt. When the water boils, add the liver, leave it for a few minutes (3-5, just to 'tighten' slightly), then remove it to a strainer and let it drain. In a baking dish, pour in the oil and place the liver. Sprinkle with salt, pepper, sweet paprika, thyme, and basil. Also add the two bay leaves. Place the dish in the preheated oven at 180°C and leave for 35-40 minutes. Halfway through, turn the liver with a spatula. 10 minutes before the end, drizzle the pieces of liver with ketchup mixed with a little water (just enough to make it more fluid). If the sauce has reduced, it's no problem; the ketchup helps form a slightly sticky crust. After 15 minutes in the oven, remove the bay leaves; otherwise, they can leave a bitter taste. 3. Wild garlic sauce Melt the butter in a non-stick pan over medium heat. When melted, add the finely chopped onion. Sauté for 2-3 minutes, stirring frequently. When it becomes translucent, add the finely chopped wild garlic and the bay leaf. Stir a few times, then pour in the white wine. Let it cook for 8-10 minutes until almost all the liquid evaporates. Separately dissolve the flour in 150 ml of cold water. Pour the mixture over the vegetables, stirring continuously. Once the sauce thickens, add nutmeg, pepper, and salt to taste. Let it cook for another 2-3 minutes to cook the flour. Remove the bay leaf at the end. Turn off the heat. 4. Assembly Pour the wild garlic sauce over the tagliatelle in the heat-resistant dish. Level it gently with a spatula. Place the chicken liver on top. If you want, you can put everything in the oven for 5-10 minutes, just to let the ingredients 'get to know each other,' but it's not mandatory. Why I make this recipe often It's a good option when I have fresh liver and wild garlic on hand. The sauce turns out creamy and flavorful, the tagliatelle absorb the taste well, and the liver becomes tender in the oven. There isn't much work left in the end because everything is cooked separately and then simply combined. Tips and variations Tips - The liver should not be boiled too long in water, just enough to lose its blood and not remain raw inside. - The bay leaves should be removed in time so they don't make the dish bitter. - Wild garlic should be added after the onion has sautéed; otherwise, it loses its aroma if it stays too long on the heat. - If the sauce is too thick, thin it with a little water or milk. Substitutions - Wild garlic can be replaced with baby spinach or green onion, but the taste will not be the same. - The white wine can be omitted if you don't use it, but it balances the sauce's flavor. - Ketchup can be replaced with a little tomato juice, but the sweet ketchup adds a distinct note at the end. Variations - Instead of tagliatelle, you can use any flat pasta. - You can add a little grated cheese on top if you put the dish in the oven at the end. - If you want something lighter, you can reduce the amount of butter in the sauce or use half oil, half butter. Serving ideas - Serve immediately while hot. - You can add extra raw wild garlic, finely chopped, on top for freshness. - Goes well with a simple green salad, without other additions. Frequently asked questions 1. Can I cook the liver directly in the pan, not in the oven? Yes, but the texture will be different and it won't form that crust on the surface. In the oven, the liver remains juicy and is better flavored. 2. Can wild garlic be added raw to the sauce? I do not recommend it, as it will not combine well with the other ingredients and will remain too pungent. Light sautéing brings out its aroma. 3. What type of pasta goes best with this sauce? Flat tagliatelle absorb the sauce well. If you don't have them, fettuccine or linguine will also work. 4. Can I replace chicken liver with another type of liver? You can try turkey or pork liver, but the cooking time will be slightly different and the taste more intense. 5. If I don't have white wine, can I use another liquid for the sauce? You can use a little lemon juice or extra water, but white wine adds acidity and its subtle flavor. Nutritional values (estimated, per serving) Calories: 450-500 kcal Proteins: 27-30 g Fats: 20-25 g Carbohydrates: 35-40 g The values are indicative and can vary depending on the type of pasta, how much oil remains at the end, and the proportion of sauce. Liver is rich in iron and protein, while wild garlic brings seasonal vitamins. Storage and reheating Pasta with sauce and liver does not keep well for more than a day in the fridge. Reheated liver can become firmer and slightly dry. If there are leftovers, place them in a sealed container in the fridge and reheat in the oven or steam, not in the microwave (to avoid drying out the liver). The best taste is when they are fresh.
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