Serves: 4Preparation time: 10 minsCooking time: 20 mins
15g dried porcini mushrooms
6tbsp Filippo Berio Extra Virgin Olive Oil
400g chicken livers, trimmed
1 clove garlic, chopped
3 tbsp brandy
500g fresh spinach, washed and cooked
250g ricotta cheese
Half a teaspoon freshly grated nutmeg
Pinch of ground cinnamon
25g freshly grated Parmesan cheese
Soak the porcini mushrooms in 100ml boiling water from the kettle for 15 minutes or until rehydrated. Drain reserving 6 tbsp of the stock.
Cook the pasta in a large pan of boiling salted water for 15 minutes or according to packet instructions until 'al dente'.
Meanwhile, heat half the Filippo Berio Extra Virgin Olie Oil in a large frying pan; add the chicken livers and garlic and fry over a high heat for 4 minutes or until browned. Add the drained mushrooms and reserved mushroom stock and simmer for 1 minute.
Add the brandy and carefully ignite; cook until the flames subside. Remove from the heat and stir in the spinach, ricotta, then add the nutmeg, cinnamon and plenty of seasoning to taste. Mix well.
Drain the pasta and return to the pan. Add the pasta sauce and gently mix so that the sauce falls into the pasta shells. Divide between four plates then scatter over the Parmesan cheese and remaining Filippo Berio Extra Virgin Olive Oil. Serve immediately.