Pasta with Chicken Giblets Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
Ingredients
| Butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 2 medium-sized yellow onions, chopped | ||
| Gizzards | 1/2 pound, chopped | |
| Ham | 3/4 Cup (16 tbs), chopped | |
| Tomato puree | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 5 Ounce | |
| 1 pound of elbow macaroni, or ditali, cooked very al dente, drained | ||
| 1 cup of grated Asiago or Parmesan cheese | ||
| Butter | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In saucepan, over medium heat, heat the butter and oil, and cook the onions, giblets, and ham for 10 minutes; stirring.
Add the tomato puree, water and wine.
Season with salt and pepper, stir well, cover, and simmer for 10 minutes.
In a buttered baking dish alternate layers of pasta and giblets in their sauce; sprinkle each layer with cheese, saving one-fourth cup to sprinkle on the top.
Fleck with butter, and bake, uncovered, in a preheated 350-degree oven for 20 minutes, or until brown and bubbling.
Add the tomato puree, water and wine.
Season with salt and pepper, stir well, cover, and simmer for 10 minutes.
In a buttered baking dish alternate layers of pasta and giblets in their sauce; sprinkle each layer with cheese, saving one-fourth cup to sprinkle on the top.
Fleck with butter, and bake, uncovered, in a preheated 350-degree oven for 20 minutes, or until brown and bubbling.
Chef
