Fettuccine with Giblets
1 hour Recipe Yield:
2 servings Difficulty:
Medium recipe
Fettuccine with Giblets – a wonderful recipe for lunch or even dinner, it is prepared very easily and quickly. Pasta in Italy is prepared not necessarily with complex expensive products. Italians love and appreciate all parts of the animal and this recipe is proof of that. To make the dish more fragrant, champignons can be replaced with dry porcini mushrooms, previously soaked in water. Then you can pour liquid from soaked mushrooms into a pan with sauce and pasta, it will be much tastier.
Recipe Ingredients
Cooking Recipe
The style fettuccine with giblets recipe is very simple. Heat oil in a frying pan, add finely chopped onion and garlic. Fry over medium heat until the onion becomes translucent.
Mushrooms cut arbitrarily, not very finely and put in a pan with onions and garlic. Simmer mushrooms over medium heat for 5 minutes.
Remove skin from tomatoes, cut in half, remove seeds and liquid. Finely chop the tomato pulp and add to the pan with mushrooms and onions. Mix everything well, salt, pepper and simmer for 15-20 minutes.
Finely chop the chicken liver and chicken hearts. In another pan, melt the butter, put the liver and hearts and fry over medium heat for 3 minutes. Salt, pour in the wine and simmer until the wine has evaporated.
Transfer the finished giblets to the pan with the vegetables and mix everything well.
Now the pasta, pour 3 liters of water into the pan, salt and boil. Put pasta into boiling water and boil. Transfer the finished pasta to the pan with the sauce, mix and simmer for 3-5 minutes. So that the pasta is well connected with the sauce and not dry, add a small amount of the liquid in which the pasta was cooked. A couple of ladles will be enough. Fettuccine with giblets Serve hot, sprinkled with grated Parmesan.