Penne Rigate
Penne Rigate Al Fegatini
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400g Panzani Penne Rigate
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400g chicken liver
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4 tomatoes
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1 green onion
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1 cl of white wine
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Butter
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Olive oil
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Salt, pepper
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1. Throw the pasta into salted boiling water for 7 minutes.
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2. Blanch the tomatoes with boiling water for about a minute. Then cool them rapidly and peel them, removing the seeds. Dice the flesh into cubes about 0.5 cm thick (so as to get what's called a "concassé").
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3. Clean the chicken livers and chop into small pieces. Sauté in olive oil with a little butter, add sliced green onions, season with salt and pepper, de-glaze with wine and boil for about a minute.
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4. Pour the concassé into the mix heat up, along with the pasta.
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