Spelt Rigatoni with chicken livers, leeks, sage and Sherry

Pair with Fino

Fino sherry can easily open a door to food pairing and and make it much more exciting. The acidity and salinity of a Fino, for example, is perfect to match vegetables such as leeks but also dealing with highly complex flavours such as meat terrines and sauces. The chicken livers bring a creaminess to the dish and gives the impression of sweetness and roundness while the sherry matches the earthiness of the livers.


800 gr 
spelt rigatoni
3 tablespoons  
extra-virgin olive oil
scallions, thinly sliced
large shallot, thinly sliced
Fine sea salt
2 tablespoons  
chopped sage
1 pound  
chicken livers—trimmed, patted dry and cut into 1/2-inch pieces
1 cup  
freshly grated Parmigiano-Reggiano cheese
Lemon wedges, for serving


Step 1

In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta water.

Step 2

Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the scallions, leeks and shallot and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the sage.

Step 3

Increase the heat to high. Season the 
livers with salt and pepper and add them to the skillet. Cook, stirring occasionally, until golden all over, about 2 minutes. Add the wine and cook until evaporated, 1 minute.

Step 4

Add the pasta, 1/4 cup of the reserved pasta water, 1/2 cup of the cheese and the remaining 1 tablespoon of butter to the livers and season with salt and pepper. Remove the skillet from the heat and toss the pasta. Add the remaining pasta water if necessary. Transfer the pasta to plates, top with the remaining 1/2 cup of cheese and serve with lemon wedges.

Nic Crilly-Hargrave , Sharking For Chips and Drinks United Kingdom Visit Website
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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).


Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Nic Crilly-Hargrave , Sharking For Chips and Drinks United Kingdom Visit Website
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