Summary

Ingredients

• 250 g poultry liver
• 1 large shallot (s)
• some bacon, greener
• 1 clove garlic
• some sage-leaflets
• some mushrooms, brown
• 1 small Marsala
• 1 small poultry stock
• 1 piece (s) butter, ice cold or herb butter
• salt and pepper
• parsley
• Parmesan
• 250 g taliatelle

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Instructions

1. In a hot pan, sweat the finely diced shallot with the bacon until translucent. Add the cleaned liver, freed from fat and sinews, with the finely chopped sage and chopped garlic and fry in peace, do not move too much.
2. When the liver is nicely browned, remove it and fry the mushrooms in the remaining fat. Then deglaze with Marsala, allow to reduce slightly, add the stock, reduce again and top with the butter. Add the liver with the resulting juice again, season with salt and pepper and the pasta, which has now been cooked al dente, preferably straight from the cooking water (drain briefly in the skimmer) into the pan and toss everything well.
3. Serve with finely chopped parsley and parmesan.