A delicious mushroom dish for any occasion!
Soak dried men’s mushrooms in lukewarm water.
Peel onion, chop finely.
Blanch (scald) tomatoes, remove skins and seeds, cut into cubes and place together with mushrooms in hot butter (1) form, salt and stir.
Melt butter (2) in a frying pan, add onion, sauté until soft. Clean chicken liver thoroughly, rinse, dry and cut into small cubes.
Heat butter (3) in a separate frying pan, quickly brown liver in it, extinguish with white wine. Remove liver from frying pan, keep warm. Dissolve gravy with chicken soup (instant). Add onion, tomatoes and mushrooms. Simmer gently for about 20 minutes until sauce is creamy. Season to taste with salt and freshly ground pepper.
Make the fettuccine (ribbon noodles) al dente. Mix the slices of air-dried ham with the liver in the sauce. Heat briefly and season again. Pour the tagliatelle into a warmed bowl, mix with butter (4) and Parmesan and Pecorino cheese. Pour the sauce on top. Serve immediately.
It probably goes well with a Frascati!
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