Tagliarini with Chicken Liver Filling ("Tagliarini with Liver Filling")

Name: Tagliarini with Chicken Liver Filling
Ingredients: 16 oz of tagliarini; 16 oz of chicken liver; 4 tablespoons of olive oil; 1/2 cup grated Parmesan cheese; 3/4 pound of peeled tomatoes; 1 cup cooked peas or from a can; 1 minced garlic clove; salt and pepper to taste

1
16 oz of tagliarini
2
16 oz of chicken liver
3
4 tablespoons of olive oil
4
1/2 cup grated Parmesan cheese
5
3/4 pound of peeled tomatoes
6
1 cup cooked peas or from a can
7
1 minced garlic clove
8
salt and pepper to taste

Ingredients

1
16 oz of tagliarini
2
16 oz of chicken liver
3
4 tablespoons of olive oil
4
1/2 cup grated Parmesan cheese
5
3/4 pound of peeled tomatoes
6
1 cup cooked peas or from a can
7
1 minced garlic clove
8
salt and pepper to taste

Directions

1
Chop the chicken livers and sauté them in hot olive oil
2
Add the garlic, salt, pepper, and tomatoes
3
Cook slowly for 40 minutes
4
Add the peas and cook slowly for another 20 minutes
5
Cook the pasta in boiling salted water as usual
6
When it's al dente, drain and arrange on a heated platter and cover with the warm sauce
7
Dust with Parmesan cheese.