Chicken liver tagliatelle with crispy onions recipe
 This autumnal pasta dish is rich with slow braised onions and underrated chicken livers. Finished with crispy, garlicky onions and parmesan, it's big on texture as well as flavour. 75g/2½oz unsalted butter1 onion, thinly sliced2 sprigs fresh thyme, leaves removed 50ml/2fl oz red wine vinegar50ml/2fl oz balsamic vinegar 75g/2½oz unsalted butter 1 onion, thinly sliced 2 sprigs fresh thyme, leaves removed 50ml/2fl oz red wine vinegar 50ml/2fl oz balsamic vinegar 50g/1¾oz unsalted butter 400g/14oz chicken livers, cleaned, trimmed, and cut in half2 tbsp balsamic vinegar200ml/⅓pt chicken stock300g/10½oz gluten-free or wheat tagliatelle50g/1¾oz unsalted butter 50g/1¾oz unsalted butter 400g/14oz chicken livers, cleaned, trimmed, and cut in half 2 tbsp balsamic vinegar 200ml/⅓pt chicken stock 300g/10½oz gluten-free or wheat tagliatelle 50g/1¾oz unsalted butter 50g/1¾oz crispy onions2 cloves garlic, finely chopped2 tbsp parsley, chopped4 tbsp Parmesan, grated 50g/1¾oz crispy onions 2 cloves garlic, finely chopped 2 tbsp parsley, chopped 4 tbsp Parmesan, grated Method To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Place the onions, garlic, parsley and Parmesan into a small bowl and mix.To serve, place the hot pasta in serving bowls and top with the crispy onion mix. To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Place the onions, garlic, parsley and Parmesan into a small bowl and mix. Place the onions, garlic, parsley and Parmesan into a small bowl and mix. To serve, place the hot pasta in serving bowls and top with the crispy onion mix. To serve, place the hot pasta in serving bowls and top with the crispy onion mix.