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Ingredients for 4 people
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- 1 box whole grain tortiglioni pasta
- 2 tablespoons extra virgin olive oil
- ½ cup prosciutto
- 1 onion
- 1 chicken liver
- 2 ounces porcini mushrooms
- 1 can crushed tomatoes
- ½ cup red wine
- 3 tablespoons butter
- 1 cup grated Parmigiano Reggiano cheese
- Pepper to taste
- 1 sprig thyme
Le Ricette
Whole Grain Tortiglioni with Mushrooms and Chicken Livers
di Academia Barilla
PREPARATION TIME
35 min
35 min
DIFFICULTY
Easy
Easy
TYPE
First course
First course
ITALIAN REGION
Lazio
Lazio
Tags
Ingredients for 4 people
1 box whole grain tortiglioni pasta
2 tablespoons extra virgin olive oil
½ cup prosciutto
1 onion
1 chicken liver
2 ounces porcini mushrooms
1 can crushed tomatoes
½ cup red wine
3 tablespoons butter
1 cup grated Parmigiano Reggiano cheese
Pepper to taste
1 sprig thyme
Ingredients
Preparation 20 minutes preparation + 15 minutes cooking
Mince onion, dice mushrooms and chicken livers, and cut prosciutto into strips.
Heat oil in a wide pan over medium heat and sauté onion until soft, but do not brown.
Add mushrooms, chicken livers and brown for 2 minutes.
Stir in prosciutto, mix, pour in wine and allow to evaporate. Add tomato sauce.
Cook, stirring occasionally, for 10 -12 minutes. Season with salt and pepper.
In the meantime, boil pasta in plenty of salted water according to package directions.
Drain and toss with the prepared sauce.
Add butter, Parmigiano, thyme and serve.
Rigatoni may be substituted for the tortiglioni.
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