Timpano/Chicken Livers. The garganelli will soften up and help the mold the timpano as well. Once its all filled up and most of your ingredients. Be sure to have your ANNOTATIONS turned ON in order to see the ingredients and other printed directions.

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Ingredients of Timpano/Chicken Livers

Prepare 1 Tablespoon of butter , unsalted.
It's 1 of shallot , peeled and finely chopped.
Prepare 4 of chicken livers , fat removed.
Prepare of salt.
Prepare 2 Tablespoons of cognac.
It's of Black pepper , freshly ground.

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Timpano/Chicken Livers step by step

Heat a small saute pan over medium-high heat..
Add the butter to it..
When the butter has melted and any foam has subsided, add the shallots and cook, shaking the pan occasionally, until they're wilted.
This will take about four to five minutes..
Pat the chicken livers dry with paper towels, season with salt and pepper and add to the saute pan..
Cook for two or three minutes on each side..
Cook until there is no trace of pink on the livers, and they have browned slightly..
Carefully add the cognac..
Tilt the pan slightly to ignite, or carefully ignite with a match..
And cook swirling the pan from time to time until the flames have subsided..
Remove the chicken livers and reserve with their sauce..
The "Timpano/Chicken Livers" is READY..!! :).

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