Serves: 8-10 / Time: 1 day prep +45 minutes to prepare
- 2 1/2 cups cherry tomatoes
- 8 garlic cloves
- 1/3 cup olive oil
- 1 1/2 cups Colombo Marsala Sweet
- 1 sprig of Lemon Thyme
- 1 Bay Leaf
- Zest of 2 lemons
- 1 box of Fettuccine pasta
- 1 egg yolk
- parmesan cheese
Chicken Liver Paté:
- 8 chicken livers
- 1/3 Colombo Marsala
- Brown butter
Clean and soak chicken livers in milk overnight.
Rinse chicken livers. Place butter in a pan and cook over medium heat until brown (5 minutes). Add chicken livers and sauté for 5 minutes, then place in blender. Deglaze pan with 2 tbs. Colombo Marsala Sweet and add to blender, puree till smooth, let cool.
Blanche and peel cherry tomatoes. Slice garlic cloves thin and fry with olive oil in sauce pan till dark. Deglaze Colombo Marsala Sweet and reduce by ½. Add garlic cloves, lemon thyme, bay leafs and lemon zest and bring all to boil. Pour hot liquid on top of tomatoes and reserve.
While your pasta water is boiling, use a mixing bowl to combine 1 egg yolk, 2 tbs. parmesan, Black Pepper (fresh ground), 2 tbs. butter.
Place fettuccine into boiling water and cook till al dente. Strain fettuccine, then add to mixing bowl and stir together till combined thoroughly. Place pasta onto serving plate. Garnish with Colombo Marsala Sweet “tomatoes en vierge” and a spoon of the Colombo Marsala chicken liver pate.