Pappardelle with chicken livers
serves 4

400g (14oz) pappardelle
1 small red onion, finely diced
1 clove of garlic, finely chopped
350g (12oz) fresh chicken livers, roughly chopped
400g (14oz) tinned chopped plum tomatoes
1 small chilli, deseeded and finely chopped
3 tablespoons balsamic vinegar
3 tablespoons olive oil
50g (2oz) unsalted butter
4 tablespoons freshly grounded Parmesan cheese
2 tablespoons freshly chooped continental palsely
Salt and freshly ground black pepper

Heat up the oil with half of the butter, when it starts foaminf, toss in the garlic and onions. Fry in medium heat till it is soft. Then bring up the heat and sdd in the chicken livers.
Stir fry the chicken livers for a few minutes and add in the tomatoes, simmer it for 15 minutes. Now you can start cooking your pasta with boiling salted water while waiting for your chicken livers to be ready.
While cooking your pasta, add in the balsamic vinegar, chopped parsely and the rest of the butter.
Once the pasta is ready, drain the pasta and toss it into the frying pan. Add in the pappardelle, cook for a while and serve immediately with some sprinkle of parmesan cheese.