Fettuccine with Giblets of Chicken

Finely chop the onion, carrot and celery, then pour the extra virgin olive oil into a shallow panAdd the chopped vegetables and cover with a lid; let it simmer for about five minutes. over medium heatThe stock will be ready when the vegetables are soft, shiny and fragrant, without darkening.

Wash them giblets of chicken, cut them into regular pieces and add them to the shallow panMix to distribute the ingredients evenly and cook for about ten minutes. Continue until the giblets they will have changed color and the bottom will be very hot and lightly flavored.

Pour the white wine over the giblets and stir to collect the juices from the bottom of the shallow panLet it evaporate uncovered, maintaining a lively simmer, until the alcohol smell is gone and the liquid has reduced. This step completes the browning process and prepares the sauce for the addition of the tomato.

Add the tomato puree. Dissolve the paste in two glasses of hot water and pour it into the shallow pan, Therefore salt Stir gently until the sauce is smooth and bring to a boil. The sauce should simmer gently, but not aggressively.

Let the sauce cook until it reaches a thick, enveloping consistency. Stir occasionally to prevent the bottom from sticking and check that the tomato has lost any excess liquid. The sauce is ready when it coats the spoon and the giblets they will be cooked.

Bring to a boil plenty of salted water and cook the fettuccine Egg. Follow the cooking time indicated for the pasta, ensuring it maintains a firm consistency and doesn't fall apart. Drain the pasta once cooked so you can immediately add it to the hot sauce.

Transfer the fettuccine In the shallow pan with the sauce of giblets and mix gently to distribute the seasoning. Complete with the Parmigiano Reggiano grated cheese and mix until well-coated, creamy, and fragrant. Serve immediately, while the sauce is still hot and rich.