Sugo di rigaglie

Name: Sugo di rigaglie (Giblet Sauce)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 ounce dried porcini mushrooms; ¾ pound chicken giblets (gizzards, hearts, and livers), trimmed of any fat, connective tissue, and gristle, then gizzards and livers cut into large bite-size pieces; ¾ pound chicken giblets (gizzards, hearts, and livers), trimmed of any fat, connective tissue, and gristle, then gizzards and livers cut into large bite-size pieces; 3 tablespoons olive oil or lard, plus 2 tablespoons olive oil for sautéing livers; 3 tablespoons olive oil or lard, plus 2 tablespoons olive oil for sautéing livers; 1 yellow onion, chopped; 3 tablespoons olive oil or lard, plus 2 tablespoons olive oil for sautéing livers; 1 small celery stalk, chopped; 1 carrot, peeled and chopped; 2 cups dry white wine; 2 cloves garlic, minced; 2 cups peeled, seeded, and diced canned tomatoes; 2 cups chicken stock, or as needed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pound fresh pappardelle or fettuccine, cooked; 1 pound fresh pappardelle or fettuccine, cooked

Giblet Sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

A sugo made with poultry giblets is sometimes called alla romana, but its popularity is not confined to Lazio. In the Marches, cooks combine the giblets with a ragù of chopped meats for an even richer sauce. Sugo di rigaglie (sometimes spelled regaglie) is great on pappardelle, but would work on potato gnocchi as well. In general, no cheese is used with this pasta sauce.

Ingredients

Europe
Italy
The Marches
Sauce
Mediterranean

Ingredients

Method