(Fettuccine Roma-style made with chicken livers and wild mushrooms - Authentic Italian recipes)

250 g (8 1/2 oz) egg fettuccine
20 g (3/4 oz) dried wild mushrooms
200 g (7 oz) chicken livers
400 g (14 oz) puréed tomatoes
40 g (1 1/2 oz) onion
1 garlic clove
150 ml (5 fl oz - 3/4 C) white wine
20 g (3/4 oz) unsalted butter
4 tablespoons extra virgin olive oil
Salt
Grated Parmesan cheese

Time:
preparation: 20 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 449 (kCal) 22 % GDA - 1881 (kJ)
Protein: 19.9 (g) 38 % GDA
Total fat: 19.2 (g) 27 % GDA
Total carbohydrate: 48.9 (g) 18 % GDA
Sugars: 6.2 (g) 7 % GDA

Tasty first course from Rome. It is based on chicken livers and wild mushrooms.
Soak dried mushrooms in cold water for about 2 hours.
Peel, wash and chop onion. Wash and cube chicken livers. Drain and squeeze mushrooms; cut into little pieces if large. Peel the garlic clove.
In a little saucepan melt butter and brown chicken livers on all sides. Pour in wine and let it evaporate over a medium heat; season to taste with salt and cook until reduced.
In another saucepan heat oil and brown onion and garlic lightly; remove the garlic clove and add mushrooms. Cook them for some minutes, stirring with a wooden spoon. Pour in puréed tomatoes, season to taste with salt and cook, half-covered, over a low heat for 15-20 minutes. At the end add chicken livers, stir and simmer for few minutes.
Meanwhile cook fettuccine following the instructions on the package. Drain and dress them with the sauce in a large bowl.
Sprinkle with Parmesan cheese and serve hot.

Note

- A good thing would be to use fresh egg fettuccine but you can also use dried ones.
- We didn't use butter and garlic and we prepared the sauce in a different way. In fact we made only one sauce. We increased the olive oil quantity to 12 tablespoons. In a saucepan we put oil, onion, mushrooms, chicken livers, puréed tomatoes, wine and we added some aromatic herbs (4 tablespoons chopped fresh parsley, 2 teaspoons dried laurel, 2 teaspoons dried marjoram). We seasoned to taste with salt and cooked half-covered, over a medium heat, for about 15-20 minutes or until reduced..

What's the right wine?

Our suggestion is: Frascati (red wine from Latium).

A little history

Fettuccine is a traditional dish for the Roman cuisine. But it's a kind of fresh or dry pasta well known all over the world. This pasta can be dressed with a lot of sauces based on meat, vegetables, cheese or fish. This makes a very tasty dish with inexpensive ingredients.
The most famous Roman recipes are: ricotta fettuccine, "papalina" fettuccine and so on.
The recipe of this page is also known as "fettuccine, Rome-style".