3 pounds beef liver
1 1/2 pounds beef kidney
6 cloves garlic, crushed and peeled
½ cup extra virgin olive oil
3 cipollini onion, julienned
5 fresh sage leaves
½ cup dry red wine
4 ounces unsalted butter, cut into pieces
2 lemons, juiced
Kosher salt to taste
3 pounds spent grain cavatelli
Combine the liver, kidney and garlic in a food processor and process until finely chopped. Transfer to a large bowl.
Heat the oil over medium high heat in a large sauté pan, add the cipollini onions and cook until lightly caramelized. Add the sage, cook until lightly fried. Deglaze with the red wine and reduce by half. Add the liver, kidney and garlic mixture and cook over medium low heat, stirring occasionally, until the meat is cooked through, about 15 minutes
Add the butter and stir into the ragout to emulsify. Stir in the lemon juice and season with salt.
Bring a large pot of salted water to boil. Add the cavatelli and cook until al dente. Drain and toss with the ragout.
