Dish

Paparele e figadini

Paparele pasta and chicken livers

Paparele e figadini is made by first preparing the pasta dough, which is then rolled out and cut into thin strips. The chicken liver sauce is made by sautéing onions and garlic in olive oil, then adding chicken livers and cooking until they are browned. The livers are then pureed with chicken broth, cream, and Parmesan cheese to create a rich and creamy sauce. The pasta is cooked until al dente, then tossed with the sauce and served hot. This dish is a great way to experience the flavors of Tuscany, and is perfect for a special occasion or a cozy night in.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Paparele e figadini is a traditional Tuscan dish that has been enjoyed for centuries. It is believed to have originated in the city of Florence, and was originally made with beef liver instead of chicken liver. Over time, the recipe has evolved to include a variety of different ingredients, but the basic concept remains the same.

Dietary considerations

This dish is not suitable for vegetarians or those with a dairy allergy. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of this dish, including using different types of pasta or adding additional ingredients to the sauce. Some recipes call for the addition of mushrooms or pancetta, while others use white wine or balsamic vinegar to add depth of flavor.

Presentation and garnishing

To make this dish look even more impressive, garnish it with a sprinkle of fresh parsley or grated Parmesan cheese. You can also add a drizzle of olive oil or a squeeze of lemon juice to brighten up the flavors.

Tips & Tricks

When making the pasta dough, be sure to let it rest for at least 30 minutes before rolling it out. This will help the gluten relax and make it easier to work with. When cooking the pasta, be sure to salt the water generously to enhance the flavor. Finally, be sure to puree the liver sauce until it is completely smooth to ensure a silky texture.

Side-dishes

This dish is typically served as a main course, but can also be served as a side dish or appetizer. It pairs well with a variety of different vegetables, such as roasted asparagus or sautéed spinach. A simple green salad is also a great accompaniment to this dish.

Drink pairings

This dish pairs well with a full-bodied red wine, such as Chianti or Sangiovese. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, can also be a good choice.