Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 16

Some people, like my good friend Vincenzo Borgonzolo who owns the restaurant, Al San Vincenzo, in London, cook with a natural Italian accent. Whatever he cooks it’s going to taste and feel Italian. Whenever I make something like this pappardelle dish with its honest Italian flavours combined with the luxurious aroma truffle, it reminds me of Vincenzo’s wonderful approach to food.

The best time to buy truffles is in late autumn and early winter, when you’ll find them in the larger food halls and Italian delis. Even without truffles, this dish tastes great. Giorgio

Serves 4

350g/12 oz pappardelle

1 tablespoon extra virgin olive oil

6 chicken livers, cut into 1.5cm/⅔in dice

6 small sage leaves, chopped

1 tablespoon brandy

25g/1 oz butter, melted

4–5 thin slices of fresh black truffle

sea salt and freshly ground black pepper

Cook the pappardelle in a large pot of boiling salted water for about 8 minutes, until al dente – tender but still firm to the bite.

Meanwhile, place a heavy-based frying pan over a high heat to warm up. Add the olive oil, then the chicken livers and chopped sage. Season, then stir constantly for a minute or so, until the livers start to colour. Add the brandy and, standing well back, set it alight with a match to burn off the alcohol but leave the flavour. Remove the pan from the heat and set aside.

Drain the cooked pasta (reserving a little of the cooking water). Return the chicken livers to a medium heat and add the pasta, with about a tablespoon of the cooking water. Toss well and stir in the melted butter.

Transfer to a serving bowl and scatter the slices of black truffle on top, if you have them. If not, it doesn’t matter. Serve straight away.