Trim the chicken livers, removing any greenish parts. Rinse and pat dry with absorbent paper. Melt half the butter in a large frying pan, add the spring onions and thyme and sweat until the onions are soft but not coloured. Add the garlic and cook for 1 minute further. Add half the chicken livers and cook, turning frequently, until brown on the outside but still pink in the centre. Remove and discard the sprig of thyme. Put the chicken liver mixture into a food processor and process until smooth. Season to taste with salt and pepper. Meanwhile, heat the remaining butter in the frying pan until foaming and cook the remaining chicken livers as before. Add the brandy or marsala and lemon zest to the pan and cook for 1 further minute. Season lightly with salt and pepper and return the processed chicken liver mixture to the pan. Mix thoroughly. Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water to which the oil has been added, until al dente. Drain and return to the pan. Add the chicken liver mixture and mix thoroughly. Transfer to a large serving dish, sprinkle with the Parmesan cheese and serve immediately.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 6|
|Calories from Fat: 233 (37%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 514.1mg||158 %|
|Sodium 292.5mg||10 %|
|Potassium 523.3mg||14 %|
|Total Carbohydrate 63.9g||19 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 63.1g|
|Protein 34.2g||49 %|
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Calories per serving: 635
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