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Recipe from: Chichi Wang
The richness of the liver thickens the sauce and helps it cling to your strands of pasta. Between bites of pasta, you'll get slightly chewy bits of gizzard—a really enjoyable contrast of texture with very little effort on your part.
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 to 8 ounces chicken livers, coarsely chopped
1 cup tomato sauce
½ teaspoon dried oregano
1 bay leaf
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
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 sauté pan, combine the olive oil and pancetta over medium low heat until pancetta renders its fat. Add carrot, onion, and garlic. Sauté 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 ½ 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.