Presto Pasta Night Party: Tagliatelle with ragout from calf’s liver and pears

This week is a special week, the PPN turns 6 month! For this special occasion I wanted to cook homemade pasta, but unfortunately my pasta attachment didn’t arrive in time. But I tried a recipe from my new cookbook, I must buy yesterday.

Tagliatelle with ragout from calf’s liver and pears

©Tagliatelle with ragout from calf's liver and pears 002

Delicious! In this combination my boys eat liver without any comment!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Tagliatelle with ragout from calf’s liver and pears
Categories: Pasta
Yield: 4 Servings


1     Onion, finey chopped
1 tablesp.   Oil
70 ml   White wine, dry
200 ml   Chicken stock
1     Bay leaf
150 grams   Cream
      Nutmeg, freshly grated
300 grams   Calf’s liver
1     Pear, ripe and firm
1-2 teasp.   powdered sugar
1-2 tablesp.   Butter
      Majoram, dried
1 tablesp.   Parsley leaves, chopped
400 grams   Tagliatelle


978-3898832816* Alfons Schuhbeck
Meine bayerische Küche*
ISBN 978-3898832816
  Edited *RK* 08/24/2007 by
  Ulrike Westphal


1. Heat the oil in a saucepan and cook the onion until soft and transparent. Add the wine and reduce the liquid. Add the chicken stock and the bay leaf and let steep on low heat for about 10 minutes. Remove the bay leaf, add the cream and reheat. Purée the sauce, mix in the butter and season with salt, pepper and nutmeg.

2. Prepare liver and cut into 1 cm strips. Wash pear, quarter, remove the core and cut into wedges.

3. Caramelise the powdered sugar in a pan on medium heat and fry pears from both sides. Mix in the butter and add the liver strips. Fry in the butter for 2 to 3 minutes. Season with salt pepper, a pinch of majoram. Stir in the parsley.

4. Cook the pasta according the package instruction until firm to bite, stirring occasionally. Pour off into a sieve, drain and give back into the sauce pan.

5. Give the sauce to the pasta and reheat. Arrange pasta on a plate and add the ragout.


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3 thoughts on “Presto Pasta Night Party: Tagliatelle with ragout from calf’s liver and pears

  1. Ruth (

    Wow! I actually have 3 comments…
    1 – I’m sorry your pasta making attachments didn’t arrive yet.
    2. I can’t tell you how much I love liver and this dish looks awesome.
    3. Did I say how awesome it looks!?!

    Thanks so much for bringing it to the Presto Pasta Night big party. You always are a welcome guest.


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