1) Clean the livers, eliminating all traces of the gall and cut them into small pieces. In a pot, preferably earthenware or non-stick, brown the chopped mixture of carrot, celery and onion with the butter and 4 tablespoons of oil. After 2-3 minutes unite livers with bay leaves e do them stew over low heat for about 30 minutes, combining a little wine and a little hot broth at a time to obtain a soft and juicy sauce. Perfumed with a grating of nutmeg and the leaves of the sprigs of thyme. When cooked, season with salt and pepper.

2) Switch on oven to 180 ° and butter a baking dish. In a large bowl jumbled up the egg yolks with the milk and Parmesan and season with salt and pepper. Boil the tagliatelle in abundant salted water, drain them And season them with the mix of eggs and milk. As soon as the sauce has set formed nests of tagliatelle with the help of a fork and arrange them in the pan. Bake them for 5 minutes, then take them out of the oven and fill the cavities with the chicken liver ragout. Serve immediately.