Code E11

Bigoli with chicken liver, gizzard and heart, and toasted pumpkin seeds



Ingredients for 4 people

320 g Bigoli

300 g chicken livers, gizzards and hearts

40 g onion, chopped

30 g butter

20 g extra virgin olive oil

50 g white wine

30 g toasted Chioggia pumpkin seeds

chopped sage and rosemary


Melt butter with oil and stew chopped onion. Add cleaned and thinly sliced chicken livers, gizzards and hearts. Brown and moisten with white wine. Let wine evaporate and add salt, pepper and chopped herbs.

Cook and, if necessary, add a little stock. Cook Bigoli in plenty salted water for about 8 minutes. Drain; set some cooking water aside to add to the sauce. Over high heat, blend pasta and sauce, until it becomes creamy.

Sprinkle toasted pumpkin seeds and a pinch of chopped herbs, then serve.

Chef Luca Fasoli regional union of veneto chefs.


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