A visit to Brisla Trattoria in Parma where chef-owner Elia Otgianu shows how to prepare Italian chicken liver pasta –
Michelin: Bib Gourmand
Instagram: @brisla_trattoria
The recipe:
Egg Tagliolini with Chicken Liver Ragù and Toasted Bread
Serves 6–8
Ingredients:
500 g chicken livers
500 g yellow onions
Duck demi-glace (brown stock)
White wine
Marsala or cognac
Dried egg tagliolini
Butter
Sage, rosemary, and bay leaf
Salt and pepper
Stale bread, coarsely crumbled
You can buy ready-made duck demi-glace, or prepare it at home. In that case, you’ll need some duck bones, celery, carrot, onion, and quite a bit of time.
For the Duck Demi-Glace:
Roast the duck carcasses together with the vegetables in the oven at 200°C (390°F) for about 20 minutes.
Transfer everything to a large, tall pot, cover with cold water, and bring slowly to a boil. Skim off any impurities that rise to the surface.
Let simmer gently for at least 4 hours. Strain out the solids and reduce the liquid further until it reaches a glaze-like consistency.
For the Chicken Liver Ragù:
Finely chop the onions and sweat them in a saucepan with butter, pepper, and the bouquet garni (sage, rosemary, and bay leaf).
Meanwhile, clean the chicken livers and cut them into small pieces. Sear them in butter and set aside. Deglaze the pan with white wine and Marsala, and add this liquid to the onions.
When the onions are soft but not browned, add the livers back in and cook for about 5 minutes. Add the reduced duck stock and simmer for 15 minutes. Adjust seasoning with salt and pepper.
For the Toasted Bread:
Toast the crumbled bread in the oven until golden, then sprinkle with finely chopped rosemary.
To Finish and Serve:
Cook the tagliolini in salted boiling water. Drain and finish cooking them in the pan with the chicken liver ragù. Stir in a knob of butter to emulsify.
Plate the pasta in a nest shape, spoon over more ragù, and finish with the toasted bread.
Buon appetito!
40 Comments
Мозги говяжьи ещё можно добавить.
К печени.
Нежные мягкие вкусы.
Очень питательные.
Is he single
イタリアのレバー料理食べてみたい
I ❤ this channel
it looks delicious! beautiful place. and boy, what a handsome cook.
I thought I can do that, until the duck demi glace came in.
That looks delicious! Thank you.
I love Italian food thank you chef 👍💯
I would love to make this! Duck demi glace though ….😢
Chicken or duck?
When I used to eat meat, I would have loved that dish. Yum!
Looks tasty, but I seriously doubt Nona's went through all these steps to produce the same dish
🤤🤤🤤
Looks very good. I would try it, but with (star)anise. It goes wery well with the liver. Anyway, Thank you.
I'm watching this in Milan. As soon as I get back to Minnesota this will be the first thing I cook.
I’ve been thinking about a break. I think I may go to Parma and eat in this restaurant everyday.
I think I read this was the favorite dish before a performance of Enrico Caruso (with a shot of whiskey in it). Not sure of the alcohol.
No olive oil? A lot of butter? Maybe he French?
coloca faixa e audio para outros idiomas amigo 🙂
God I bet that's delicious !
We must to see the face of the person eating kk…
I much prefer how Galileo the great astronomer of the past used to have chicken's livers : ful livers with onions apples and lot of thymes at the end served with mashed potatos
Wow that looks delicious!
But wouldn't Parmesan sprinkled over be just the thing? Try it in your mind's palate.
Love chicken lover as well as calves liver so this looks delicious thanks for posting
Could eat that everyday
Bravo!
Куриную печень мы любим, спасибо ☺️
looks divine
Cuochi. Questi piatti a nido Sono assolutamente inguardabili. Vi prego smettetela
I've made several chicken liver ragus over the years and they are phenomenally tasty – but this is on the next level. From what he says, these might well be ordinary duck livers rather than chicken livers (as he points out they aren't foie gras) or perhaps they are a mix.
We broke the peper guys. Ok
Salt my man salt
Masterfully simple. Magnifico.
Everyone: Oh this is good I'm gonna make this
The guy: I am going to add Duck Demi-Glace, it is very important
Everyone: ….
Duck Demi glace??? Didn’t happen in the Nona’s recipe! For sure!!!
Damn! Very impressive. Will be attempting this dish ASAP. Grazie.
ナイスイケメン
Hey Aden, There's still a little bit left on the plate at the end; I thought the portion was a bit too generous. I can join you, it's more fun to eat together 😜🤪😋 My mouth is watering ! Bon appétit toujours
Die Leber ist bereits 3 mal gestorben 🤷🏻
Und sowas serviert ihr euren Gästen …..das eine Frechheit
Dieser Typ hat von kochen absolut keine Ahnung