Greywacke Pinot Noir

Fresh Fettuccine with Chicken-Liver Sauce

Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4 - 6

INGREDIENTS

1/2 pound chicken livers, trimmed
1 cup milk
1 tablespoon canola oil
1 large shallot, minced
1 garlic clove, minced
1 teaspoon chopped thyme
1/4 cup dry sherry
4 tablespoons unsalted butter, cubed
Salt and freshly ground pepper
1 pound fresh fettuccine or tagliatelle
2 tablespoons snipped chives
2 cups quartered grape tomatoes

1. In a medium bowl, cover the chicken livers with the milk and let stand for 1 hour. Drain and pat completely dry.
2. In a large skillet, heat the oil until shimmering. Add the chicken livers and cook over high heat until lightly browned on the bottoms, about 2 minutes. Turn the livers. Add the shallot, garlic and thyme to the skillet and cook until the shallot and garlic are fragrant and softened, about 2 minutes.
3. Add the sherry and cook, scraping up any bits stuck to the bottom of the pan, until the liquid is evaporated and the livers are cooked through, about 2 minutes. Scrape the mixture into a food processor and pulse until chopped. With the machine on, add the butter and puree until smooth. Scrape the chicken-liver butter into a bowl and season with salt and pepper.
4. In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Return the pasta to the pot. Add the chicken-liver butter, chives, tomatoes and the reserved pasta cooking water.
5. Bring to a simmer over moderately low heat, tossing until the pasta is coated with the creamy sauce.

Grower: Greywacke
Grape Variety: Pinot Noir
Style: Aromatic and Rich
Country: New Zealand
Appellation: Central Otago
Vintage: 2020/21
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl