Pasta with Gorgonzola Sauce and Chicken Livers
- 500 grams Tagliatelle
- 2 Red Bell pepper
- 300 milliliters Whipped cream
- 140 grams Gorgonzola
- freshly ground peppers
- 1 generous pinch Chicken broth (Instant)
- 350 grams Chicken liver
- Pastry flour (for dusting)
- 1 teaspoon butter
- 4 tablespoons olive oil
- 50 grams Parmesan (freshly grated)
Cook tagliatelle according to package instructions in plenty of boiling salted water until al dente. Drain well. Rinse and halve bell peppers, remove seeds and ribs and cut into strips. Bring cream to boil and melt cut into small pieces. Season with salt and pepper, add chicken broth and remove from heat.
Trim chicken livers, rinse and pat dry. Coat with flour. Heat butter and olive oil in a pan and saute bell pepper strips for about 5 minutes, stirring occasionally. Season with salt and pepper. Add chicken livers and cook for about 2 minutes on all sides. Season with salt and pepper.
Combine pasta with gorgonzola sauce and heat through. Arrange pasta on plates, top with pepper strips and chicken livers. Sprinkle with grated Parmesan and serve.