Fettuccine
To say the least, there are dishes that represent a culture and a certain way of life – from the way they are cooked to the ingredients used. Recipes that are handed down (and evolved) generation-to-generation. Fettuccine alla romana is no different. First made in the homes of farmers, this dish has become an unmistakable pasta recipe on every menu in even the most famous trattorias of Rome – in the entire region of Lazio, for that matter! Simple ingredients give this recipe not only its fame, but also its distinctly authentic flavor.
Chicken giblets: the main ingredient
As it usually goes for recipes of Italy’s ‘peasant’ cuisine, some ingredients that we usually consider to be waste are essential for making dishes of tradition. When it comes to fettuccine alla romana, scraps left over from a chicken are used: the liver, heart and stomach, for example. Once reserved for the poorer classes (the actual meat of the chicken was given to more wealthy people), it was once used to prepare a soup with stale bread. Over time, tomato sauce was added and the reciped was added to pasta. A dish appreciated over the years for its strong and particular taste.
Handmade fettuccine
Maybe you don’t have much time, but you still want to make this rustic recipe? No problem! Choose some fresh fettuccine at the supermarket for the best result. Want to put your hands in some dough instead? Here’s how to make fettuccine at home. In a bowl, mix 4 cups flour, 6 eggs and a little salt. Work the ingredients with a whisk until the mixture is smooth and homogeneous. Cover with a sheet of plastic wrap and let the dough rest for about 30 minutes in a cool, dry place. Then roll it out using a rolling pin on a floured pastry board and work you have a thin sheet of dough – about half centimeter thick. With a knife, cut many 1 cm strips and transfer onto a floured tray to prevent them from sticking to one other. This will make for the perfect fettuccine alla romana, we promise!
Recipe for Fettuccine alla Romana
Serves 4
Fettuccine's ingredients:
1 lb chicken giblets, 1 lb egg fettuccine, 1/2 cup red wine, 1 clove of garlic, 2 oz butter, Extra virgin olive oil, 2 cups tomato sauce, Salt, Marjoram
Method:
Chop the chicken giblets into small pieces and transfer to a pan with a clove of garlic, marjoram, 1 oz of butter and a drizzle of oil. Sauté and add wine. Once wine evaporates, add the tomato sauce and cook for about 50 minutes on low heat. Once the sauce is ready, boil the fettuccine in plenty of salted water, drain and pour over the giblets. Mix ingredients together for a minute, add the remaining butter and serve. An earthy variation of this recipe uses mushrooms. Soak the mushrooms for at least 30 minutes before adding them to the sauce. We suggest porcini mushrooms, chanterelles or a mixture of the two. This adds extra flavor! If you have any liver left over, make some bread croutons and serve together as an appetizer!
Instead of fettuccine, you can also use spaghetti. Use fresh or dry fettuccine. This dish is delicious either way!