Fettuccine with chicken livers and sage

Serves 4

• 250g chicken livers
• 3 tbsp olive oil
• 20g butter
• 2 shallots
• 1 clove garlic
• 50g pancetta
• 6 whole sage leaves
• 100g ground beef
• 0 black pepper
• 150 tsp tomato concentrate dissolved in
• 600g fresh fettuccine
• 100g pecorino

Step 1
Bring a pan of water to a boil for the pasta.

Step 2
Trim the chicken liver of any sinew or discolouration.

Step 3
Wash and pat them dry, then cut each liver into four.

Step 4
In a heavy based frying pan, over a medium-low flame, warm the olive oil and butter and fry the shallot until soft and translucent.

Step 5
Add the garlic, pancetta and sage and cook, stirring for a few minutes.

Step 6
Crumble in the ground beef, add a pinch of salt and grind of pepper and cook, stirring, until the beef has lost all signs of red.

Step 7
Turn up the heat, add the chicken livers and fry, stirring, until the livers have lost any red colour.

Step 8
Add the tomato dissolved in vermouth/wine and reduce to a simmer for a few minutes – long enough for the liver to gather flavours, but not too long as to get rubbery.

Step 9
Meanwhile, salt the boiling water, add the pasta and cook until al dente.

Step 10
Drain the pasta, keeping back some pasta cooking water.

Step 11
Tip the pasta into the chicken livers, sprinkle over some cheese and toss, adding a little pasta cooking water if it seems stiff.

Step 12
Divide between bowls, passing round more cheese for those who want it.