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Pasta With Chicken Giblets

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  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
  Butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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