Wide Noodles with the Gifts from the Chicken: Pappardelle alle Regaglie

Name: Wide Noodles with the Gifts from the Chicken: Pappardelle alle Regaglie
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp black peppercorns; 237 milliliters drained canned tomatoes, crushed; 1 small carrot, finely chopped; 3 carrots, coarsely chopped; 1 small stalk celery, finely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 59 milliliters crumbled dried porcini mushrooms; 355 milliliters dry white wine; 4 eggs; 4 liters flour; 2 larges fresh sage leaves; 1 large clove garlic, crushed; 1 teaspoons extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 large onion, finely chopped; 2 onions, coarsely chopped; 57 grams lean pancetta, finely chopped; 4 servings Parmigiano-Reggiano, for garnish; 1 bunches Italian parsley, finely chopped to yield 1/8 cup; 1 bunch parsley stems; 4 servings Salt and pepper; 2 Tbsps best-quality tomato paste; 2 Tbsps tomato paste; 907 grams chicken or turkey hearts, gizzards and livers, trimmed of tough tissue and cut into 1/4-inch dice; 237 milliliters hot water

Wide Noodles with the Gifts from the Chicken: Pappardelle alle Regaglie might be just the main course you are searching for. This recipe serves 4. This recipe covers 78% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 149g of protein, 96g of fat, and a total of 3175 calories. If you have pancetta, peppercorns, parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. If you like this recipe, you might also like recipes such as Pappardelle Alle Vongole, Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms, and Open Wide! Tur-Chicken Club Burgers.

Instructions

Stir the mushroom pieces into a bowl of cold water, let the particles settle, and lift out the mushrooms. Repeat with fresh water until there is no sign of grit or debris. Soak the rinsed mushrooms in the hot water while the meat is browning. Line a small sieve with a paper towel to strain the liquid.

Ingredients you will need

Mushrooms

Water

Meat

Equipment you will use

Paper Towels

Sieve

Bowl

Heat the oil in a heavy 6-quart pot over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the pancetta and onion, carrot and celery. Stir them occasionally as they cook, about 8 minutes, or until the onions are soft and clear. Raising the heat to medium-high, saute the vegetables another 5 minutes, or until they begin to color. Turn the heat down to medium, and add the hearts, gizzards and liver. Cook them very slowly, taking 15 to 20 minutes. Use a wooden spatula to scoop under the meat and turn it, keeping it from sticking.

Ingredients you will need

Vegetable

Pancetta

Carrot

Celery

Onion

Liver

Meat

Equipment you will use

Spatula

Lift the mushrooms out of their liquid, reserving the liquid. Stir the mushrooms, parsley, garlic, bay leaf and sage into the pot.

Ingredients you will need

Mushrooms

Bay Leaves

Parsley

Garlic

Sage

Equipment you will use

Pot

Saute 2 to 3 minutes over medium-low heat. Strain the mushroom liquid into the pot. Cook until the liquid has evaporated. Blend in the wine and tomato paste. Stir in stock and tomatoes. Bring to a boil, then lower the heat to medium. Cook 1 hour, or until the gizzards are tender and the sauce is thick but not dry.

Ingredients you will need

Tomato Paste

Mushrooms

Tomato

Sauce

Stock

Wine

Equipment you will use

Pot

Add water or more stock if necessary. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Stock

Water

Let the sauce cool a short while off the heat, then skim off the fat. When ready to eat. Bring the sauce to a simmer, and set aside.

Ingredients you will need

Sauce

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the pappardelle in the boiling water and cook for 2 minutes, until soft yet still very firm.

Ingredients you will need

Pappardelle

Water

Salt

Drain the pasta and toss into the pan with the sauce. Toss over medium heat until properly dressed and serve with Parmigiano over.

Ingredients you will need

Parmigiano Reggiano

Pasta

Sauce

Equipment you will use

Frying Pan

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle