This traditional Italian recipe developed out of necessity: good meat wasn‘t always readily available, so peasants invented this ragù made from “unwanted” chicken giblets. The recipe is still useful today, if only because it’s DELICIOUS!
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Fettuccine con le Rigaglie di Pollo Recipe
Makes: 2 servings
For this recipe, you will need:
- 2 servings fresh fettuccine
- 1 tablespoon (15 grams) unsalted butter
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 1 clove garlic, peeled
- 1 teaspoon (½ grams) dried marjoram
- 200 grams chicken giblets, cubed
- ¼ cup (60 milliliters) red wine
- Salt
- Fresh black pepper
- ⅔ cup (150 milliliters) tomato purée
- ½ cup water
- Grated pecorino cheese for topping (optional)
Add the butter, olive oil and garlic into a large skillet over medium heat. When the butter has melted, add the dried marjoram and chicken giblets.
Sauté the meat until it is lightly browned. Remove the garlic clove and add the red wine. Bring to a simmer and cook for 2 to 3 minutes or until the smell of alcohol has evaporated. Add a generous pinch each of salt and pepper.
Add the tomato purée and ½ cup of water. Bring to a simmer again and cook, partially covered, for 40 to 45 minutes or until the sauce has thickened substantially. If the sauce is done and you need more time to cook the pasta, you can turn off the heat and let it rest.
As the sauce nears completion, bring a large pot of water to boil and salt it generously. Boil the pasta until al dente (about 3 minutes for fresh fettuccine). Using tongs or a pasta fork, transfer the pasta into the sauce.Stir all together over medium/high heat for 1 to 2 minutes. Serve immediately and top with grated pecorino cheese.
Buon appetito!
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