Fettucine con Feghatini e Prosciutto

Which is to say, pasta with chicken livers and ham, almost. Prosciutto is a form of ham, but it has a taste that is quite unique. You could never quite duplicate this using standard ham, so be warned. It would still be very tasty meal, but it would not be the same. Apart from that, I do not know if this is a traditional dish, or one that someone made up recently, but it is nevertheless delicious, and very quick and easy to prepare.



25g butter.

Juice and zest of a lemon.

½ cup grated parmesan.

1 egg, beaten.

300g chicken livers.

2 cloves garlic, crushed.

100g thinly sliced prosciutto, chopped.

50 g butter.

1 400g can cherry tomatoes.

Salt and pepper to taste.

200g fresh fettuccine all’uovo.

Chopped parsley to garnish.



In a small bowl, beat together the 25g butter, the lemon juice and zest, the cheese and the egg. Set aside. Trim and dice the chicken livers and mix together with the garlic. Cover and set aside.



Place a pot of salted water on a hot flame to bring it to the boil. On another hob, melt the 50g butter in a sauté pan and sauté the liver and garlic. Add salt and pepper to taste. As soon as they are well cooked add the ham, mix together and add the tomato. Bring up to the boil, then reduce heat to a simmer while the pasta is cooking. Meanwhile cook the pasta, then drain and dress with the cheese mixture. Divide between two deep plates and top with the meat mixture. Serve immediately.


Serve with: Crisp green salad.


Serves: 2.


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