Pasta with chicken offal
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Ingredients
- 400 g homemade egg pasta (fettuccine or pappardelle)
- 350 g fresh tomatoes
- 250 g chicken offal
- 1/2 glass of white wine
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Marsala liqueur
- 1 onion
- 1 knob of butter
- freshly grated Pecorino Romano cheese to taste
- freshly grated Parmigiano Reggiano cheese to taste
- salt to taste
- black pepper to taste
Directions
- Chop the onion and place it in a pan with 3 tablespoons of olive oil.
- Add the offal, leaving the livers until last, and fry until golden brown.
- Add the 1/2 glass of wine and the tablespoon of Marsala liqueuer.
- Add the chopped tomatoes to the mixture, bring to boil and season with salt and black pepper.
- The cooking time may differ depending on the pan and the stove, but the sauce is ready when it thickens and has a rounded, smooth taste.
- Cook the fettuccine in abundant salted water and when “al dente”, drain and place back in the pan, add the sauce and toss for a minute on a moderate heat.
- Remove from the heat, add the grated Parmigiano Reggiano and Pecorino Romano and place in a serving dish.
- Add a knob of butter to the pasta before serving to sweeten the taste.
Wine pairing suggestion
Cesanese di Olevano Romano DOC
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