Whole Wheat Pappardelle with Chicken Gizzard Ragout
Region: Italy
Category: Pasta with Variety Meats
Season: Fall
Difficulty: Easy but long cooking time

This pleasing dish inspired by the pasta cookery of Lombardy and the Veneto is made with a wide, flat pasta called pappardelle that is usually available in Italian markets, and less frequently in supermarkets.  As the wide whole wheat variety is not found everywhere, use whole wheat fettuccine or linguine.  This dish is best served in the early fall, when an earthy tasting pasta is so suitable to cooler weather.

[photo: Clifford A. Wright]

Yield: Makes 6 to 8 servings
Preparation Time: 2: 15 hours

1/4 cup extra-virgin olive oil

1 large carrot, peeled and cut-up

1 small onion, chopped

3 green onions, shallots, or garlic shoots, bulbs and a bit of green part, finely chopped

1 celery stalk, finely chopped

5 large garlic cloves, finely chopped

1/4 cup finely chopped fresh mint

2 ounces chicken livers, chopped

1 cup dry white wine

One 28-ounce can crushed tomatoes

2 ounces chicken gizzards

1 cup water

1 cup chicken broth

1 pound whole wheat pappardelle

Freshly grated Parmigiano-Reggiano cheese for sprinkling

1. In a large flameproof casserole, heat the olive oil over medium-high heat, then cook the carrot, onion, green onions, celery, garlic, and mint until soft, stirring occasionally, 6 to 8 minutes.  Add the chicken livers and wine and reduce by half, then add the tomatoes, reduce the heat to low, and cook until flavorful, 1 to 1 1/2 hours.

2. Meanwhile, place the chicken gizzards in a small saucepan with the water and chicken broth and cook until tender, about 1 hour.  Drain, saving the broth, and slice the gizzards.  Add the gizzards to the tomato sauce with 1 cup of chicken broth and continue cooking until the sauce is dense, about 30 minutes.

3. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a serving bowl and ladle some sauce over.  Serve with parmigiano cheese.

Variation: 

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Posted: 12/19/2006