Tagliatelle with Chicken Livers and Truffle: Tajarin Albese (Mario Batali) Recipe

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Tagliatelle with Chicken Livers and Truffle: Tajarin Albese (Mario Batali)
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Ingredients
12
Count
Nutrition
997
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Divide the prepared pasta dough into 3 balls of equal size. Roll each ball out to the thinnest setting on a pasta rolling machine. Then, using the machine or a sharp knife, cut each sheet of pasta into ribbons of 1/3-inch thickness. Place the ribbons on a sheet tray dusted with flour, and cover the tray with a clean, damp dish towel until ready to cook.
  2. Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
  3. In a 12 to 14-inch saucepan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and sweat over medium heat until soft and translucent, about 5 minutes.
  4. Meanwhile, add the chicken livers to the pan and continue cooking until the livers are slightly browned on all sides, about 5 minutes more.
  5. Add the wine and continue cooking over medium-high heat until the wine evaporates. Continue cooking over medium heat for 10 minutes more.
  6. Add the pasta to the boiling water and cook until soft but al dente, about 5 to 6 minutes. Drain the pasta, reserving 1/2 cup of the cooking water, and add the pasta to the pan with the chicken livers. Add parsley and toss over high heat to combine. Season with salt and pepper. Serve the pasta in 4 warmed pasta bowls, each topped with generous truffle shavings, and grated Parmigiano, to taste.
  7. Fresh Egg Pasta for Tajarin:
  8. Sift together and then mound 2 1/4 cups of the flour and a pinch of salt in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg yolks. Using a fork, beat together the egg yolks and begin to incorporate the flour, starting with the inner rim of the well.
  9. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
  10. Start kneading the dough with both hands, using the palms of your hands. Knead for about 5 to 6 minutes, adding any of the remaining flour if necessary to create a cohesive mass. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 997.15 Kcal (4175 kJ)
Calories from fat 453.39 Kcal
% Daily Value*
Total Fat 50.38g 78%
Cholesterol 834.27mg 278%
Sodium 816.12mg 34%
Potassium 469.56mg 10%
Total Carbs 75.93g 25%
Sugars 1.8g 7%
Dietary Fiber 3.36g 13%
Protein 52.05g 104%
Vitamin C 9.8mg 16%
Vitamin A 0.7mg 23%
Iron 9.6mg 53%
Calcium 124.6mg 12%
Amount Per 100 g
Calories 231.94 Kcal (971 kJ)
Calories from fat 105.46 Kcal
% Daily Value*
Total Fat 11.72g 78%
Cholesterol 194.06mg 278%
Sodium 189.83mg 34%
Potassium 109.22mg 10%
Total Carbs 17.66g 25%
Sugars 0.42g 7%
Dietary Fiber 0.78g 13%
Protein 12.11g 104%
Vitamin C 2.3mg 16%
Vitamin A 0.2mg 23%
Iron 2.2mg 53%
Calcium 29mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.5
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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