Wide Noodles With The Gifts From The Chicken

Recipe Ingredients

1/4 cup	59ml	Crumbled dried porcini mushrooms
1 cup	237ml	Hot water
4 tablespoons	60ml	Extra-virgin olive oil
2 oz	56g	Lean pancetta - finely chopped
1 oz	28g	Onion - finely chopped (large)
1 oz	28g	Carrot - finely chopped (small)
1 oz	28g	Celery stalk - finely chopped (small)
2 lbs	908g / 32oz	Chicken or turkey hearts, gizzards, livers - trimmed of tough
		Tissue and cut into 1/4" dice
1/8 cup	18g / 0.6oz	Finely-chopped Italian parsley
1 cup	146g / 5.1oz	Garlic clove - crushed (large)
1		Bay leaf
2		Fresh sage leaves (large)
1 1/2 cups	355ml	Dry white wine
2 tablespoons	30ml	Best-quality tomato paste
3 cups	711ml	Brown Chicken Stock - (see recipe)
1 cup	62g / 2.2oz	Drained canned tomatoes - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Basic Fresh Egg Pasta dough - (see recipe),
		Cut into 1/2"-thick ribbons
		Parmigiano-Reggiano - for garnish

Recipe Instructions

Stir the mushroom pieces into a bowl of cold water, let the particles settle, and lift out the mushrooms. Repeat with fresh water until there is no sign of grit or debris. Soak the rinsed mushrooms in the hot water while the meat is browning. Line a small sieve with a paper towel to strain the liquid.

Heat the oil in a heavy 6-quart pot over medium-low heat. Add the pancetta and onion, carrot and celery. Stir them occasionally as they cook, about 8 minutes, or until the onions are soft and clear. Raising the heat to medium-high, saute the vegetables another 5 minutes, or until they begin to color.

Turn the heat down to medium, and add the hearts, gizzards and liver. Cook them very slowly, taking 15 to 20 minutes. Use a wooden spatula to scoop under the meat and turn it, keeping it from sticking.

Lift the mushrooms out of their liquid, reserving the liquid. Stir the mushrooms, parsley, garlic, bay leaf and sage into the pot. Saute 2 to 3 minutes over medium-low heat. Strain the mushroom liquid into the pot. Cook until the liquid has evaporated.

Blend in the wine and tomato paste. Stir in stock and tomatoes. Bring to a boil, then lower the heat to medium. Cook 1 hour, or until the gizzards are tender and the sauce is thick but not dry. Add water or more stock if necessary.

Season with salt and pepper. Let the sauce cool a short while off the heat, then skim off the fat. When ready to eat. Bring the sauce to a simmer, and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the pappardelle in the boiling water and cook for 2 minutes, until soft yet still very firm. Drain the pasta and toss into the pan with the sauce. Toss over medium heat until properly dressed and serve with Parmigiano over.

This recipe yields 4 servings.

Description:

"{Pappardelle Alle Regaglie}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B27) - from the TV FOOD NETWORK

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