John Myers
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Pasta: Fettucccine Alla Romana
The perfect pasta: fettucccine alla romana recipe with a picture and simple step-by-step instructions.
The basic sauce
- 250 g Chicken giblets
- 50 g South Tyrolean bacon
- 1 piece Carrot
- 1 piece Onion
- 1 piece Clove of garlic
- 0,25 liter Vegetable broth *
- 2 piece Cloves
- 2 piece Bay leaves
- 1 branch Rosemary fresh
- 1 branch Fresh oregano
- 2 tablespoon Extra virgin olive oil
- Salt and pepper
- 2 tablespoon Tomato paste concentrated three times
The sauce refinement
- 400 g Poultry liver
- 2 tablespoon Butter
- Salt and pepper
- 50 g South Tyrolean bacon
- 2 piece Spring onions fresh
- 2 piece Beefsteak tomatoes fresh
- 20 g Dried porcini mushrooms
……also
- Freshly grated Parmesan
- 400 g Tagliatelle fresh *
The basic sauce
- Dice the bacon. Heat the oil in a saucepan and fry the bacon in it. Sear the chicken all over in the bacon fat.
- Peel the onion, clove of garlic and carrot and also cut into small cubes. Put everything together with the spices / herbs in the pot and pour on the vegetable stock. Let the whole thing simmer gently for at least two hours. Then strain the sauce through a sieve, return it to the saucepan and stir in two tablespoons of tomato paste.
The sauce refinement
- Chop the porcini mushrooms and scald them with boiling water. Also scald the tomatoes, peel them and cut them into cubes.
- Cut the bacon into thin strips and the spring onion into rings. Heat a tablespoon of butter in a saucepan and lightly fry the bacon and onion. Drain the mushrooms and fry them as well. Add the basic sauce and let everything simmer for about 10 minutes.
- In the meantime, remove the tubes from the liver and dice. Heat the remaining butter in a pan and fry the liver cubes in it until cooked through. Season with salt and pepper.
- Finally, add the tomato and liver cubes to the sauce and season if necessary.
- * There was also the homemade noodles. (Pasta: noodles – my basic recipe)
- To serve, place the cooked noodles on preheated plates, pour some of the sauce over them and sprinkle with freshly grated Parmesan cheese. Garnish with a basil leaf.
- * Link to spice mixes: Grained vegetable broth reloaded – easy to make yourself
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