Fresh Tagliolini with Chicken Livers and Sherry
Zach Kolomeir

INGREDIENTS
Trout

• 250 g (½ lb) chicken livers
• 10 ml (2 tsp) olive oil
• 3 g (1 tbsp) chopped rosemary
• salt and coarsely ground black pepper
• 2 cloves garlic, minced
• 120 ml (½ cup) white wine
• 120 ml (½ cup) chicken stock
• 600 g (1⅓ lb) fresh (not dried) tagliolini
• 60 ml (¼ cup) sherry

METHOD
Bring a large pot of salted water to a boil on high. Chop chicken livers to make a rough paste. Heat 5 ml (1 tsp) of olive oil in a medium saucepan on medium-high. Season livers liberally with rosemary, salt and pepper. Add livers to hot pan and sauté for 45 seconds before adding garlic.

Deglaze with white wine, bring to a boil and reduce. Add stock and stir to create a nice creamy sauce. Boil pasta for 1 minute. Drain and transfer to saucepan with liver sauce. Toss and mix well. Serve on individual plates and drizzle with sherry and remaining olive oil.