Chicken Liver And Heart Ragu Recipes

Steps:

• With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
• Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
• Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
• Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
• Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.

Steps:

• 1. Place the dried mushrooms in a saucepan with the chicken stock. Bring to a simmer and simmer for 10 to 15 minutes. Remove the mushrooms with slotted spoon to a cutting board and chop. Reserve the liquid.
• 2. Place the pancetta in a large skillet and cook until the fat is rendered and the pancetta is crispy. Remove with slotted spoon and set aside.
• 3. Add the carrots, onions and garlic to the skillet and saute for 4 minutes. Add the chicken livers and hearts. Sprinkle with salt and pepper and cook 5 minutes. Add the sage, rosemary, basil, brown sugar and tomato paste and stir to combine. Add the red wine and vermouth. Add the bay leaf. Stir and cook 1 minute. Add the crushed tomatoes and reserved chicken stock. Simmer for 30 minutes. Add the pancetta and mushrooms back to the ragu and cook 5 more minutes. Serve over pasta of choice sprinkled with parmesan cheese.