Green Fettuccine with Chicken Livers: Fettuccine Verde Ai Fegatini

Name: Green Fettuccine with Chicken Livers: Fettuccine Verde Ai Fegatini
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch baby spinach leaves, washed; 43 grams bacon, diced; 1 bay leaf; 1 Tbsp butter; 1 carrot, finely chopped; 227 grams chicken giblets; 227 grams chicken livers, coarsely chopped; 177 milliliters dried porcini mushrooms; 237 milliliters dry white wine; 4 extra larges eggs; 1 teaspoons extra virgin olive oil; 828 milliliters all-purpose flour; 1 clove garlic, crushed; 2 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 158 milliliters freshly grated Pecorino Romano; 2 smalls plum tomatoes, blanched, peeled, seeded and finely chopped; 43 grams thinly sliced prosciutto; 6 servings Salt and pepper, to taste; 2 scallions, trimmed and finely chopped; 2 Tbsps tomato paste

Green Fettuccine with Chicken Livers: Fettuccine Verde Ai Fegatini takes around 1 hour and 50 minutes from beginning to end. One serving contains 653 calories, 34g of protein, and 24g of fat. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 6. Only If you have baby spinach leaves, prosciutto, butter, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course.

Instructions

Soak the dried mushrooms in 2 cups water for 1 hour.

Ingredients you will need

Dried Mushrooms

Water

Drain, chop and reserve both mushrooms and cooking liquid.

Ingredients you will need

Mushrooms

In a 12 to 14-inch saute pan, combine 2 tablespoons olive oil and the bacon and slowly render the fat from the bacon.

Ingredients you will need

Olive Oil

Bacon

Equipment you will use

Frying Pan

Add the chicken giblets, increase the heat and cook until they are browned.

Ingredients you will need

Chicken Giblets

Add the carrot and onion and saute over high heat 3 minutes.

Ingredients you will need

Carrot

Onion

Add the garlic and season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Garlic

Add the clove, bay leaf and wine and simmer 30 minutes. Pass the sauce through a fine strainer, return it to the saucepan and stir in the tomato paste.

Ingredients you will need

Tomato Paste

Bay Leaves

Clove

Sauce

Wine

Equipment you will use

Sauce Pan

Sieve

Over high heat add the scallions and prosciutto and saute over high heat 3 minutes.

Ingredients you will need

Prosciutto

Green Onions

Add the chopped mushrooms and about 1/2 of the soaking liquid and bring to a rapid boil. Reduce to a simmer and cook 10 minutes.

Ingredients you will need

Mushrooms

Add the tomatoes and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Tomato

Add the chicken livers and saute over high heat 3 minutes. Season with salt and pepper to taste and add to the tomato sauce. Keep sauce at a low simmer.

Ingredients you will need

Salt And Pepper

Chicken Liver

Tomato Sauce

Sauce

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Add the pasta and cook until tender yet al dente, about 2 minutes.

Ingredients you will need

Pasta

Drain the pasta and toss it in the saute pan with the prepared sauce, over high heat for 1 minute. Divide evenly among 4 warmed pasta bowls and top with the grated cheese.

Ingredients you will need

Cheese

Pasta

Sauce

Equipment you will use

Bowl

Frying Pan

Serve immediately.

Bring 3 quarts of water to a boil.

Ingredients you will need

Water

Place a bowl filled with water and ice next to the stove top. Plunge the spinach into the boiling water and blanch for 1 minute.

Ingredients you will need

Spinach

Water

Ice

Equipment you will use

Stove

Bowl

Remove from the boiling water with a slotted spoon and immerse in the ice water. When cooled, remove from the water, squeeze in a towel to dry and place in the bowl of a food processor. Puree until a very fine paste forms.

Ingredients you will need

Water

Equipment you will use

Food Processor

Slotted Spoon

Bowl

In a bowl, combine the spinach puree and the eggs and stir well to combine. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

Spinach

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

Bowl

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, scrape up, and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Roll out to the thinnest setting on a pasta-rolling machine.

Ingredients you will need

Pasta

Roll

Cut the pasta into 1/4-inch wide ribbons, place on a sheet tray that has been liberally sprinkled with semolina flour, cover with clean towels, and set aside.

Ingredients you will need

Semolina Flour