1 pound chicken livers
400 grams mushrooms, sliced
2 onions, chopped
200 grams of extra virgin olive oil
Water 2 cups white wine
2 tablespoons flour
Salt and pepper
2 packages tagliatelle
A little butter
Grated cheese for sprinkling
Rinse and finely chop the livers and let them drain.
Saute for 4 minutes the onion in olive oil.
Add the mushrooms and chicken livers and fry for 2 minutes.
Stir in wine, salt and pepper and stir slowly.
These allow for 8 more minutes on low heat and sprinkle with flour.
Let it boil, until sauce thickens slightly.
Boil the tagliatelle in plenty of salted water with some oil to prevent sticking.
The strain and "stings" with butter.
Add the tagliatelle in a platter and top with sauce and grated cheese.