How to make
Boil the rigatoni in salted water. Boil them for 10 minutes and strain them in a bowl and save the boiling water. Drizzle the pasta with a little oil, so that it doesn't stick.
Heat half the butter and oil in a pan. We the pour chopped onions and garlic cloves, add half a ladle of the water in which the pasta was boiled in and stew for a short time.
Cut the chicken livers into large pieces, sprinkle with salt, black pepper and flour. Mix with your hands, so that it sticks from all sides and add them to the pan.
They are fried on moderate heat, by constantly turning them on all sides. After 3 minutes, pour another 2 ladles of the water. Season with a little salt, black pepper and oregano.
Return the rigatoni back into the pan and leave them to boil slightly for a minute or two. Add the rest of the oil, stir and remove them from the heat.
Serve a portion on a plate, sprinkled with grated yellow cheese and a glass of white wine.
It's so delicious you'll want another portion.
The rigatoni with chicken livers are ready.
