Fettuccine con le Rigaglie di Pollo
This is one of my absolute favorite Roman dishes, a masterful harmony of textures. At its best, it’s an opera of offal: toothsome ribbons of fettuccine (thicker here in Rome than anywhere else in Italy) tangled up with tender hearts and livers and springy gizzards. The trick is giving each part of the bird the attention it needs—hearts seared, livers gently cooked, gizzards simmered low and slow—so they all land on the plate perfectly cooked, not a second overdone. Armando al Pantheon serves my platonic ideal of this dish, and I’ve converted more than a few offal skeptics into devotees over steaming bowls of the trattoria's version. It’s both the gateway dish and comfort food, rich with flavor and soul, and a dish that proves (yet again) that Roman cuisine knows exactly how to make the most of every part of the animal.
12 ingredients
Prep: 20 mins
Cook: 1 hr 30 mins
Fettuccine con le Rigaglie di Pollo
Ingredients (12)
Ingredients (12)
Instructions
Bring a medium pot of water to a gentle simmer over low heat. Add salt until the water tastes like a seasoned soup, then add the gizzards (6 oz).
Simmer until tender, 11⁄2 to 2 hours.
Drain the gizzards and, when cool enough to handle, chop into 0.25 inch pieces.
Heat the olive oil (2 Tbsp) in a large pan over low heat.
When the oil begins to shimmer, add the carrot (1), celery (1 stalk), onion (1 medium), and a heavy pinch of salt and cook until the vegetables are very soft, about 20 minutes.
Add the chicken hearts (6 oz) and cook until browned all over, 5 to 6 minutes.
Add the wine (1 cup) and cook until the liquid has reduced by half, 4 to 5 minutes.
Add the tomatoes (14 oz), season with salt, and cook until concentrated, 30 minutes.
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