Heat a little butter and let it brown slightly. Briefly fry the well cleaned chicken liver in it. Pour through a sieve and drain, then lightly pepper and salt. Melt some more butter and fry the liver again briefly. Deglaze with Calvados and pour in poultry stock. Add the rest of the butter and the chopped sage (put some aside for garnish) and let everything simmer briefly. Meanwhile, cook the pappardelle al dente, drain and add. Season to taste with salt, pepper and freshly grated Parmesan. Garnish with fresh sage.
Preparation Tip:
COOKING TIME: Pappardelle depending on thickness and type about 8-13 minutes (follow instructions!) TIP: If the chicken liver - as described in this recipe - is fried twice briefly, it tastes considerably more tender and delicate than normally fried chicken liver.
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