Vermicelli with chicken giblets

  • 难易程度


  • 320 g0SXE412
  • 1 glass white wine
  • 200 g chicken giblets
  • ½ onion
  • ½ tbsp Italian parsley
  • 1 dl beef broth
  • 50 g grated Parmesan cheese
  • 50 g Butter
  • salt
Spaghettoni n° 412


Clean the chicken giblets and once rinsed chop them into small chunks. Finely chop the onion put it in a pan with a knob of butter and fry util soft but not golden.Add the giblets and fry for lightly for 5 minutes; add a pinch of salt, sprinkle with white wine and let it evaporate over a high heat. Add the chopped parsley, ladle the broth over it and simmer for 20 minutes over a gentle heat.Boil the pasta in plenty of salted water, once the vermicelli are ready, drain them, toss them in soup tureen, mix them with the giblet sauce then sprinkle with parmesan, mix well and serve warm. “You can make the recipe also with the other pasta shapes suggested here.”