320g of Einkorn Linguine (4 people)

1/2 Cup of Einkorn Flour

3 Clove of Garlic

1/2 Onion

1 tsp of Fresh Marjoram

1 tsp of Italian Mix Dried Herbs

1/2 Cup of Pecorino Romano

4 tsp of Raw Cream

1/2 Lbs of Grass Fed Chicken Liver

1 Cup of Diced Tomato Sauce

Homemade Chicken Stock (at your taste)

Unrefined Sea Salt at taste

1 Punch of Thick Unrefined Sea Salt

Extra Virgin Olive Oil and/or Grass Fed Lard

1 Lemon

Prepare the Liver for Cooking

Prior cooking, cut in small pieces the chicken liver and soak it for 30 minutes in 1 squeezed lemon. Then wash the chicken liver, deep them in the flour and put them on a plate for later.

The Sauce 

Cut in small pieces the garlic, onion, marjoram and put them to cook with the olive oil and/or lard in a deep pan. When soft add the chicken livers and cover mashing up once on a while and making sure that it does not get dry adding the olive oil and/or lard if needed. Once the chicken liver is cooked in the outside then add the tomato sauce, chicken stock, Italian mix and sea salt. When cooked, maintain the pan warm leaving the gas at very low temperature and cover it.

Cooking the Pasta

In a very deep pot, add fresh water and 1 punch of thick unrefined sea salt at high temperature. When boiling, lower the temperature and add the pasta. Cook until al dente and empty the pod in a colander.

Putting All Together

Add the pasta in the pan with the sauce mashing up everything for 1-2 minutes.


Put the pasta with the sauce in 4 plates divided in equal parts, then add the pecorino romano and 1 tsp of raw cream in each plate. Mash up everything again and the delicious dish is ready.