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porcini water extra-virgin olive oil pancetta carrot onion clove garlic chicken gizzards chicken livers tomato sauce oregano bay leaf kosher salt freshly ground black pepper olive oil
Viewed: 80 - Published at: 8 years agoIngredients
- 2 ounces dried porcini
- 2 cups hot water
- 2 tablespoons extra virgin olive oil
- 2 ounces pancetta, diced
- 1 carrot, finely chopped
- 1 onion, finely diced
- 1 clove garlic, crushed
- 4 ounces chicken gizzards, coarsely chopped
- 6-8 ounces chicken livers, coarsely chopped
- 1 cup tomato sauce
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Method
- In small bowl, soak dried mushrooms in hot water until rehydrated, about 30 minutes.
- Remove mushrooms from hot water. Strain liquid and reserve. Finely chop mushrooms and set aside.
- In a 10 or 12 inch saute pan, combine the olive oil and pancetta over medium low heat until pancetta renders its fat. Add carrot, onion, and garlic. Saute until softened, about 3 minutes. Add tomato sauce, reserved mushroom liquid, oregano, and bay leaf and bring to boil. Add gizzards. Reduce heat and simmer for 30 minutes.
- Meanwhile, heat 10 inch skillet over medium high heat. Add olive oil and livers to skillet and brown for 30 seconds without disturbing. Turn livers once or twice; then brown for about 20 seconds longer. Livers will break up a bit in skillet. Remove livers from heat and set aside.
- Add liver along with the browned bits in the skillet to tomato mixture and simmer pasta sauce for 5 minutes longer. Season to taste with salt, about 1/2 teaspoon. Season with black pepper.
- Meanwhile, bring 6 quarts of water to boil in large pot. Add 2 tablespoons salt. Cook pasta according to directions on package. Drain pasta, reserving a cup of water from pot.
- Add pasta to sauce and toss over high heat for 1 minute. Add a few tablespoons of pasta water as needed to loosen the sauce. Divide among four bowls and serve immediately.
