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Whole Grain Tortiglioni with Mushrooms and Chicken Livers

di Academia Barilla

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Whole Grain Tortiglioni with Mushrooms and Chicken Livers
35 minutes


First course


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

Preparation 20 minutes preparation + 15 minutes cooking
1. Mince onion, dice mushrooms and chicken livers, and cut prosciutto into strips

2. Heat oil in a wide pan over medium heat and sauté onion until soft, but do not brown

3. Add mushrooms, chicken livers and brown for 2 minutes

4. Stir in prosciutto, mix, pour in wine and allow to evaporate

5. Add tomato sauce

6. Cook, stirring occasionally, for 10 -12 minutes

7. Season with salt and pepper

8. In the meantime, boil pasta in plenty of salted water according to package directions

9. Drain and toss with the prepared sauce

10. Add butter, Parmigiano, thyme and serve

11. Rigatoni may be substituted for the tortiglioni