Noodles with tender chicken giblets
A simple, light and very tasty second course, ideal to serve with a nice side dish of vegetables in a dinner with friends or family. Sliced chicken is an easy and tasty recipe, ideal to bring to the table for lunch or dinner every day. Few ingredients and a few steps to transform a simple chicken breast into a special dish, also perfect to serve at a dinner with friends. I will prepare a sliced chicken in a pan, a faster than the one that involves grilling plus final cooking in the oven. Fettuccine with chicken giblets is a typical Roman dish that today is rarely prepared. With their very particular taste, they are not in fact a dish appreciated by all palates. Fettuccine with chicken giblets are born in the context of poor Roman cuisine. The term "giblets" comes from the Latin regàlia, and refers to something that belongs to the sovereigns. It is said that the servants brought home the leftovers of the nobles meals, including chicken and pigeon entrails. In addition, to prepare this dish were also used the waste of the butchers that were given to the housewives. Another version tells us that this dish was born in prisons, where it was often used to throw the remains of birds into ditches. The prisoners, considering it a waste, requested permission to receive the discarded giblets from slaughterhouses, which were usually located very close to prison facilities. The result of all this was the creation of a soup with giblets, water and dry bread, which then evolved into the version with egg fettuccine. Fettuccine with chicken giblets came back into vogue around the sixties, mentioned by Aldo Fabrizi in the famous film Totò, Fabrizi, e i giovani d'oggi (1960). In one scene, Fabrizi, in the guise of the accountant Giuseppe D'Amore, orders in a restaurant "Quattro fettuccine butter, sauce, cheese and chicken giblets". But how exactly do you prepare this typical dish of Roman cuisine?
Ingredients
400 g egg fettuccine300 g chicken giblets400 g peeled tomatoes1/2 glass of white wine1 onion1 carrot1/2 stalk celery1 bay leafextra virgin olive oilsaltPeppergrated Parmesan cheese
Preparation
First you have to clean the giblets of the chicken, being careful to eliminate the gall vesicle as it is very bitter, and could break falling on the rest of the entrails making them inedible. Then rinse the giblets and boil them for 30 minutes, then cut them into small pieces. Then you have to finely cut carrot, onion and celery and fry them in a pan with two tablespoons of oil over low heat and for a short time, to avoid burning the onion. Once the sauté is ready, you need to add the giblets and let them deglaze with a little white wine. Once the acool has evaporated, the peeled tomatoes, bay leaf, salt and pepper are added. At this time it is important to cover the pan with a lid, and let it simmer for about twenty minutes, checking from time to time and turning to prevent it from burning. Once the sauce is ready, we move on to cooking the pasta: fill a pot with water and wait for it to boil, then throw the pasta and cook it until it is al dente. Finally, drain the pasta and pass it quickly in the pan together with the sauce over low heat, to prevent it from overcooking. During this step you can also start adding Parmesan. Next, prepare the portions and serve the dish with another sprinkling of Parmesan cheese to taste.
A simple, light and very tasty second course, ideal to serve with a nice side dish of vegetables in a dinner with friends or family. Sliced chicken is an easy and tasty recipe, ideal to bring to the table for lunch or dinner every day. Few ingredients and a few steps to transform a simple chicken breast into a special dish, also perfect to serve at a dinner with friends. I will prepare a sliced chicken in a pan, a faster than the one that involves grilling plus final cooking in the oven. Fettuccine with chicken giblets is a typical Roman dish that today is rarely prepared. With their very particular taste, they are not in fact a dish appreciated by all palates. Fettuccine with chicken giblets are born in the context of poor Roman cuisine. The term "giblets" comes from the Latin regàlia, and refers to something that belongs to the sovereigns. It is said that the servants brought home the leftovers of the nobles meals, including chicken and pigeon entrails. In addition, to prepare this dish were also used the waste of the butchers that were given to the housewives. Another version tells us that this dish was born in prisons, where it was often used to throw the remains of birds into ditches. The prisoners, considering it a waste, requested permission to receive the discarded giblets from slaughterhouses, which were usually located very close to prison facilities. The result of all this was the creation of a soup with giblets, water and dry bread, which then evolved into the version with egg fettuccine. Fettuccine with chicken giblets came back into vogue around the sixties, mentioned by Aldo Fabrizi in the famous film Totò, Fabrizi, e i giovani d'oggi (1960). In one scene, Fabrizi, in the guise of the accountant Giuseppe D'Amore, orders in a restaurant "Quattro fettuccine butter, sauce, cheese and chicken giblets". But how exactly do you prepare this typical dish of Roman cuisine?
Ingredients
400 g egg fettuccine
300 g chicken giblets
400 g peeled tomatoes
1/2 glass of white wine
1 onion
1 carrot
1/2 stalk celery
1 bay leaf
extra virgin olive oil
salt
Pepper
grated Parmesan cheese
Preparation
First you have to clean the giblets of the chicken, being careful to eliminate the gall vesicle as it is very bitter, and could break falling on the rest of the entrails making them inedible. Then rinse the giblets and boil them for 30 minutes, then cut them into small pieces. Then you have to finely cut carrot, onion and celery and fry them in a pan with two tablespoons of oil over low heat and for a short time, to avoid burning the onion. Once the sauté is ready, you need to add the giblets and let them deglaze with a little white wine. Once the acool has evaporated, the peeled tomatoes, bay leaf, salt and pepper are added. At this time it is important to cover the pan with a lid, and let it simmer for about twenty minutes, checking from time to time and turning to prevent it from burning. Once the sauce is ready, we move on to cooking the pasta: fill a pot with water and wait for it to boil, then throw the pasta and cook it until it is al dente. Finally, drain the pasta and pass it quickly in the pan together with the sauce over low heat, to prevent it from overcooking. During this step you can also start adding Parmesan. Next, prepare the portions and serve the dish with another sprinkling of Parmesan cheese to taste.
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