Livers Marsala

Cooking Instructions

Toss chicken livers in seasoned flour. In a skillet, heat butter and oil. Add onion; cook until softened. Remove from pan and set aside. Increase heat and fry floured livers until well browned. Reduce heat, return onion to pan and add any remaining flour, the mushrooms, prosciutto and thyme and stir well.

Add Marsala wine and stock. Bring to a boil, stirring constantly. Stir in Worcestershire sauce and tomato paste; season with salt and black pepper. Cook Tagliatelle according to package directions, drain and arrange on a warmed serving plate. Top with livers, then sour cream. Sprinkle with a little cayenne and garnish with thyme.

Wine Pairing(s)

Meulenhof Riesling Spätlese 'Wehlener Sonnenuhr'

Bischöfliche Weingüter Trier Riesling Kabinett 'Piesporter Goldtropfchen'

Maryhill Sauvignon Blanc

Robert Pepi Sauvignon Blanc

Charles Krug Sauvignon Blanc

Quinta dos Roques Vinho Tinto

Chateau Petit Vedrines Sauternes

Cortezia 'Vinha Conchas' Tinto-Red

Simi Sauvignon Blanc

Faust Cabernet Sauvignon