Chicken Liver Stuffing For Pasta 4 ounces spinach 2 ounces butter 4 ounces chicken livers 1/2 ounce black truffles, chopped 1 scallion, chopped 1 large egg nutmeg
Salt Pepper - Wash spinach thoroughly, put it in a pot without water and cook until the liquid has evaporated.
- Cut chicken livers into very small pieces and sauté in 1 tablespoon of butter with truffles and scallions for about a minute.
- After it has cooled, pass through a food mill with the spinach, and then add the egg, the rest of the butter, nutmeg, salt and pepper to taste. Mix well.
- The stuffing is now ready, and suitable for ravioli, tortelli, and tortelloni
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