Sicilian-style liver pasta from BBC Food by Matt Tebbutt

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Notes about this recipe

  • firetriniti on October 04, 2025

    Scaled up the recipe to use up all the lamb and chicken liver, so proportionally had more chicken than lamb. Used a mix of dried, re-hydrated wild mushrooms and fresh chestnut mushrooms. Used mostly balsamic vinegar and a splash of sherry vinegar. Didn't have an Italian red open, so subbed with sweet Marsala, decreasing the amount accordingly to account for the extra sweetness. Very tasty recipe; would be hard-pressed to identify it as liver unless I was looking for it. Tasted better after a few days' maturation. Used the bulk of the ragù to make a lasagna: sprinkled the ragù layers with chopped fresh tarragon and parsley, and sprinkled Parmesan and black truffle powder on the béchamel layers. The fresh tarragon is really key in lifting all the flavours. Absolutely delicious.

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