Chicken Livers, With Tagliatelle

• 1 pound chicken livers, trimmed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 teaspoon crumbled sage leaves
• 1 bay leaf
• 1 slice prosciutto, cut julienne
• 2 cups canned plum tomatoes (or fresh in season)
• 1/2 cup Marsala or dry red wine
• Coarse salt and freshly ground pepper to taste
• 1 pound tagliatelle
• Freshly grated Parmesan cheese to taste

1. Brown the chicken livers in one tablespoon of oil and the butter.
2. Set aside.
3. Add the onion, sage, bay leaf and prosciutto.
4. Cook until the onion has softened, stirring occasionally.
5. Add the tomatoes with their juice, the Marsala, salt and pepper.
6. Simmer gently for 10 minutes.
7. Meanwhile bring four quarts of water to a boil for the tagliatelle.
8. Add the chicken livers to the sauce and cook just until they are pink inside.
9. Do not overcook.
10. Meanwhile, cook the pasta till al dente and drain.
11. Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish.
12. Pour the livers and their sauce on top.Serve with cheese separately.

chicken livers, olive oil, butter, onion, sage, bay leaf, julienne, tomatoes, marsala, salt, tagliatelle, parmesan cheese

Taken from cooking.nytimes.com/recipes/6477 (may not work)