Giblet Pasta Sauce
You can never have too many sauce recipes, so give Giblet Pasta Sauce a try. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 23g of fat, and a total of 340 calories. This recipe serves 4. A mixture of chicken livers, pancetta, carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
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 saute pan, combine the olive oil and pancetta over medium low heat until pancetta renders its fat.
Add carrot, onion, and garlic.
Saute 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 1/2 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.