Tajarin al Sugo di Fegatini

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's pairing for La Prevostura Nebbiolo Garsun Coste Della Sesia DOC featured in the 4-bottle red and 6-bottle mixed case for April 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Tajarin al Sugo di Fegatini

Tajarin in liver sauce

Serves: 4–6

Ingredients

For the Tajarin:

• 500 g 00 flour

• 16 large egg yolks

• 2 whole eggs

• Water, if needed

Ragù:

• 400 g italian sausage

• 250 g chicken livers, cleaned and finely chopped

• 600 g canned plum tomatoes, strained

• 1 small onion, finely chopped

• 1 rosemary sprig

• 5 g butter

• 200 g beef stock or water

• Salt and black pepper

Finishing Touches

• 60–80 g unsalted butter

• Parmigiano Reggiano, finely grated

Method

1. On a wooden board, form the flour into a mound and make a well in the center. Add the egg yolks and whole eggs. Using a fork, gradually incorporate the flour until a shaggy dough forms.

Knead for 10–15 minutes until smooth and elastic, adding a small amount of water if needed. Wrap and rest at room temperature for 2 hours.

2. Roll the dough into a thin sheet (about 1 mm thick). Let rest for 10 minutes.

Roll loosely and cut into very fine strands (about 2 mm wide). Form into nests and let dry lightly.

3. Prepare the ragù. Finely chop the onion. Clean the chicken livers and cut into small pieces.

Break the tomatoes apart with your hands.

In a wide pan, melt the butter over medium heat. Add the onion and rosemary and cook gently until the onion is soft and translucent.

Add the chicken livers and sauté, allowing them to brown lightly. Add the sausage and cook for a few minutes until lightly browned, breaking it apart as you go.

Pour in the beef stock, then add the tomatoes. Stir well, season with salt and pepper, and cover. Simmer over low heat for about 40 minutes, until the sauce is rich and cohesive. Remove the rosemary sprig and adjust seasoning.

4. Cook the tajarin in boiling salted water for about 2 minutes, until tender.

5. Transfer the pasta to the ragù and toss with a knob of butter to emulsify.

Serve immediately with grated Parmigiano Reggiano.