Pasta – little ears – with chicken livers and mushrooms. First, soak some chopped dried porcini mushrooms in a little hot water for 30 minutes or so.
Put the pasta on to boil, it’ll take about 18 minutes, though check on the packet label. Trim and cut into smaller pieces some chicken livers, dust with
seasoned flour and fry quickly at high heat until browned all over, but beware that they can spit. Remove and set aside. Fry sliced button mushrooms
until all the moisture boils off and they turn nice and brown at the edges, season well with freshly ground black pepper, then add chopped shallots and
crushed garlic. Stir until the shallots are translucent, then add the chicken livers, a glass of marsala (or dry vermouth if not available, though marsala
gives a better flavour) and a Tbs tomato paste. Stir to combine everything, cover and simmer for about 15 minutes, until the sauce is nice and thick.
Drain the pasta and add to the livers, together with chopped parsley, and serve with shaved parmesan cheese.