Reminder that you can see Franck live in the Foodbarn Restaurant for winter cooking demos every Wednesday. The demonstrations are free with your dinner booking. Arrive around 6pm for a 6.30 start. The demos last approximately an hour.
Fresh Tagliatelle: RECIPE BY FRANCK DANGEREUX
If you love pasta…. this is such a rich, comforting one…a fantastic winter warmer, serve with comforting shiraz….
- 500g free range chicken livers, cleaned and halved
- 250g streaky bacon, sliced and cubed
- 1 small shallot, finely chopped
- 2T chopped garlic
- 2 sprigs fresh thyme
- 400ml good red wine
- 2T tomato paste
- 400g fresh tagliatelle
- Fresh chopped parsley
Season and fry the chicken livers in a very large, very hot pan and cook until medium remove and set aside. Rinse the pan and place on heat again. Fry the bacon and shallots until slightly crispy, add the garlic and thyme and deglaze with the wine. Bring to the boil and add the tomato paste, cook on low heat for 10 min, adding a little water if it reduces too much. Add the livers, a good knob of butter and fresh black pepper to finish the sauce, keep aside. Cook the tagliatelle in lots of salty water as per instructions, strain and toss directly in the pan with the sauce
Serve piping hot, garnish with chopped parsley