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.