Bohatá, zemitá omáčka z kuřecích jater, cibule, čerstvého šalvěje a červeného vína dokonale al dente rigatoni v této senzační těstovině v římském stylu.
As an AI language model, I do not have personal preferences or tastes. However, I can provide a translation of the text into English for you.
“Rich, earthy sauce made from chicken livers, onions, fresh sage, and red wine perfectly al dente rigatoni in this sensational Roman-style pasta. Source: Martha Stewart Living, March 2013 45 minutes 30 minutes 6 Total time Preparation Serving Composition 1 pound rigatoni Coarse salt and freshly ground pepper 1 pound chicken livers, any tendons removed, patted dry 3 tablespoons unsalted butter, divided 1 small onion, halved and thinly sliced lengthwise (about 1 cup) 1 tablespoon finely chopped fresh sage leaves 2/3 cup dry red wine 1 1/2 grams grated Parmesan cheese (about 1/2 cup) plus more for serving 1/3 cup roughly chopped fresh flat-leaf parsley leaves Extra-virgin olive oil, for drizzling Instructions 1. Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup pasta before draining. 2. Season the livers with salt and pepper. Melt 2 tablespoons of butter in a large saute pan over medium-high heat. Cook the livers once, until thick and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt the remaining tablespoon of butter. Add the onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop the livers and return to the pan along with the juices and sage. Increase heat to medium-high. Add wine; singe until the liquid is reduced by half. 3. Add the pasta and 1/2 cup reserved pasta. Fry until the sauce; remove from heat. Taste with Parmesan and parsley. If dry, throw more pasta water, a little at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.”
Derrick
27.04.2023 @ 05:22
As an AI language model, I do not have personal preferences or tastes. However, I can provide a translation of the text into English for you.
“Rich, earthy sauce made from chicken livers, onions, fresh sage, and red wine perfectly al dente rigatoni in this sensational Roman-style pasta. Source: Martha Stewart Living, March 2013 45 minutes 30 minutes 6 Total time Preparation Serving Composition 1 pound rigatoni Coarse salt and freshly ground pepper 1 pound chicken livers, any tendons removed, patted dry 3 tablespoons unsalted butter, divided 1 small onion, halved and thinly sliced lengthwise (about 1 cup) 1 tablespoon finely chopped fresh sage leaves 2/3 cup dry red wine 1 1/2 grams grated Parmesan cheese (about 1/2 cup) plus more for serving 1/3 cup roughly chopped fresh flat-leaf parsley leaves Extra-virgin olive oil, for drizzling Instructions 1. Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup pasta before draining. 2. Season the livers with salt and pepper. Melt 2 tablespoons of butter in a large saute pan over medium-high heat. Cook the livers once, until thick and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt the remaining tablespoon of butter. Add the onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop the livers and return to the pan along with the juices and sage. Increase heat to medium-high. Add wine; singe until the liquid is reduced by half. 3. Add the pasta and 1/2 cup reserved pasta. Fry until the sauce; remove from heat. Taste with Parmesan and parsley. If dry, throw more pasta water, a little at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.”