Fettuccine alla romana

Name: Fettuccine alla romana (Fettuccine with giblets and tomatoes)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 or 3 tablespoons sugo d’umido; 14 ounces (400 g) fresh egg fettuccine; 2 heaping tablespoons grated parmigiano-reggiano; 4 tablespoons dry white table wine; salt; scant 1 cup (200 ml) meat or vegetable broth, heated; scant 1 cup (200 ml) meat or vegetable broth, heated; 1¾ ounces (50 g) prosciutto fat; 1 small white onion; 2 tablespoons medium-fruity extra-virgin olive oil; 1 garlic clove; 9 ounces (250 g) chicken giblets; 1 pound (450 g) sauce tomatoes; ¾ (20 g) dried porcini mushrooms

Fettuccine with giblets and tomatoes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

9 ounces (250 g) chicken giblets
¾ (20 g)

Europe
Italy
Starter
Mediterranean
Pasta

Method

Trim the giblets, eliminating the green bile ducts from the livers. Rinse them for a good, long time, then dice. Soak the dried mushrooms for 20 minutes in at least two changes of warm water. Drain, rinse, and squeeze well, then cut them into small pieces. Peel, halve, and seed the tomatoes, then cut into small pieces.

Chop together finely the onion and the prosciutto fat and crush the