Penne Rigate

Penne Rigate al Fegatini


  • 400g Panzani Penne Rigate
  • 400g chicken liver
  • 4 tomatoes
  • 1 green onion
  • 1 cl of white wine
  • Butter
  • Olive oil
  • Salt, pepper

Preparations steps

  • 1. Throw the pasta into salted boiling water for 7 minutes.
  • 2. Blanch the tomatoes with boiling water for about a minute. Then cool them rapidly and peel them, removing the seeds. Dice the flesh into cubes about 0.5 cm thick (so as to get what's called a "concassé").
  • 3. Clean the chicken livers and chop into small pieces. Sauté in olive oil with a little butter, add sliced green onions, season with salt and pepper, de-glaze with wine and boil for about a minute.
  • 4. Pour the concassé into the mix heat up, along with the pasta.

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