Name: Pappardelle con le rigaglie (Pappardelle with giblets)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 ounce (30 g) dried porcini mushrooms; 1 white onion; 11 ounces (300 g) chicken giblets; 14 ounces (400 g) fresh egg pappardelle; 1 tablespoon lard, or 3 tablespoons intensely fruity extra-virgin olive oil; salt; pepper; 2 tablespoons dry Marsala; 2 heaping tablespoons grated parmigiano-reggiano; 1¼ cups (300 ml) sugo d’umido

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

11 ounces (300 g) chicken giblets
1 ounce (30

Method

Trim the giblets, eliminating the green bile ducts from the livers. Rinse them for a good, long time, then chop them, not too finely. Soak the dried mushrooms for 20 minutes in at least two changes of warm water. Drain, rinse, and squeeze well, then chop.

Chop the onion finely and put it in a deep skillet with the lard. Sauté over medium heat for 7 to 8 minutes. Add the giblets and mush