Instructions: Melt 40g of the butter in saucepan add the onion and bacon and cook gently for 6 to 8 minutes stirring occasionally.

Increase the heat and add the mushrooms and chicken livers; cook stirring for 2 minutes.

Add the flour and cook stirring for 1 minute.

Add the Marsala bring to the boil then stir in the stock tomato puree and a little salt and pepper.

Bring to the boil cover and simmer for 30 to 40 minutes.

Stir in the remaining butter and check the seasoning.

Serve hot with pasta Gnocchi di patate or Risotto alla paesana (qv).

Serves 4

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