Egg Tagliatelline with giblet ragù

  • Difficulty


Clean the giblets, rinse and chop them into chunks, keep the heart separated from the liver and stomach. Peel the onion, clean the carrot and the celery then chop them with the bacon.Heat 20 g of butter in a pan add the chicken stomach and heart and brown for a few minutes; sprinkle with wine and simmer for 10-15 minutes, pouring the leftover wine a bit at a time.Clean the mushrooms and slice them into segments, mix them with the giblets, add peppers cover and simmer over a very low heat for 40 minutes adding just a bit of water when needed.Add the liver, the milk and the butter 8 minutes before it is ready. Cook the tagliatelline in plenty of boiling salted water, draining it al dente; arrange it in a serving dish and mix it with the giblets ragù.