John Myers
Ingredients for 4 servings:
- 250 g chicken giblets
- 50 g bacon, streaky, diced
- 1 carrot(s), diced
- 1 onion(s), diced
- 250 ml white wine, dry
- 1 garlic clove(s)
- 2 cloves
- 2 bay leaves
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 250 g chicken liver(s), cut into strips or cubes
- 50 g ham (salmon ham), cut into strips
- 4 spring onions, in rings
- 2 tomatoes, diced
- 20 g mushrooms, (mixed mushrooms) dried
- 400 g tagliatelle pasta
- 2 tbsp butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Italian recipe from Lazio
Soak the mushrooms well in advance. Fry the bacon cubes in olive oil in a pan. Brown the chicken giblets on all sides in this fat. Add the carrot and onion and fry briefly. Crush the garlic, season with pepper, cloves, and bay leaves, and deglaze the pan with wine, then simmer over low heat for about 30 minutes. Remove the chicken giblets, cloves, and bay leaves from the sauce and stir in the tomato paste. If desired, you can also strain the sauce through a sieve, but I don’t think it’s necessary. Drain the mushroom liquid and reserve it. If necessary, finely chop the mushrooms. Melt the butter in a pan and sauté the spring onions and ham over low heat. Add the mushrooms and pour in about 1/2 liter of the mushroom liquid and the entire tomato sauce, then stir in the diced tomatoes. Cook uncovered for 10 minutes, adding more mushroom liquid if necessary. Finally, add pepper and salt if desired. Be careful, the ham and bacon already add quite a bit of salt to the dish. Meanwhile, cook the pasta. Fry the chicken livers in 1 tablespoon of butter for about 3 minutes, stirring frequently, then stir into the sauce about 2 minutes before the end. Season again to taste. Drain the pasta, serve with the sauce, and sprinkle with Parmesan cheese. It may sound a bit time-consuming, but it’s worth it. You can also prepare the first part (vegetable broth with tomato paste) the day before.
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