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Cavour ragout is prepared with chicken livers blended in Brandy and moderated by a sweet-and-sour tomato sauce. This recipe recalls the royal banquets of the late 1800s organized by Cavour, prime minister at the Savoy court. A sweet and intense flavor suitable for seasoning pasta, especially agnolotti.
The ragout is ready to be poured directly over freshly drained pasta. Open the jar and warm the ragout over low heat or in the microwave to bring out the flavor. It is recommended to finish cooking the pasta by tossing it for a minute together with the meat sauce. Try it also on bread, polenta or to dress lasagna or gnocchi.
This recipe is inspired by the succulent banquets organized by the late 19th-century Italian statesman Camillo Benso di Cavour.
