Pasta with Chicken Giblets
|Olive oil||1 Tablespoon|
|Yellow onions||2 Medium, chopped|
|Chicken giblets||1⁄2 Pound, chopped (Hearts And Gizzards)|
|Uncooked ham||3⁄4 Cup (12 tbs), chopped|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Dry white wine||5 Ounce|
|Elbow macaroni/Ditali||1 Pound, cooked al dente, drained|
|Asiago/Parmesan cheese||1 Cup (16 tbs), grated|
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.