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Cibreo di Rigaglie
Giblet Stew
- For
4
- Difficulty
Easy
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This very delicate dish uses the offal of chicken and something that is rather difficult to come by now — the cock’s comb. You may be lucky enough to find some in Chinese food shops, as Chinese cooks commonly use every part of the chicken. A similar dish is made in Piedmont, where it is called finanziera di pollo.
Ingredients
4 - giblets of
6
Method
Clean the cocks’ combs and put them in a saucepan of cold water. Bring to the boil, then drain the combs and peel them, discarding the tough coarse skin. Cut them into chunks. Remove all the impurities from the livers, hearts and gizzards and cut them into smaller chunks.
Heat the butter in a pan and cook the combs and the hearts until tender, adding some stock from time to time to prev