2020-08-13 / test@t

Fettuccine in Roman

This is one of the gastronomic masterpieces of poor but delicious Roman cuisine, which includes inexpensive and affordable ingredients for everyone: chicken giblets, a handful of dried mushrooms, leftover fat cut from ham and egg noodles.

Ingredients

300 g flour
3 large eggs
a pinch of salt
2 tbsp. l. extra virgin olive oil
coarse flour for rolling
200 g chicken liver
50 g of bacon
300 g tomatoes
1 small onion
1 clove of garlic
a handful of dried mushrooms
30 g butter
grated parmesan or pecorino to serve
100 ml white wine
60 ml broth
1 tbsp. l. olive oil
a pinch of ground allspice
sugar
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Make a paste. Pour flour on the board with a slide, make a depression in the center. Crack the eggs into it and stir lightly with a fork, then start kneading the paste with your fingertips. Knead the paste for 5–7 minutes, as if pulling it out with the lower part of your palm away from you. The consistency of the dough should be medium, not too soft or too hard. Roll the dough into a ball, wrap in plastic and set aside for 30 minutes.

Step 2

Separate about 1/3 from the dough and roll into a ball, then press with your hands so that you get a cake. Sprinkle it with coarse flour and start rolling with a rolling pin in all directions in turn, starting from the center. To prevent the dough from getting too dry, add as little flour as possible while rolling and try to work as quickly as possible.

Step 3

Sprinkle the rolled pasta to the required thickness with a small amount of coarse flour. Roll on both sides into a tube until the middle of the layer. Cut with a sharp knife into strips 6–8 mm wide, lift with a knife from the board, roll into small slots and place on a floured tray.

Step 4

Soak mushrooms in boiling water for 10 minutes, then squeeze and chop finely. Cut the bacon and tomatoes into small cubes. Peel and finely chop the onion and garlic. Heat a skillet with olive oil and sauté the onions, garlic and ham. Add tomatoes and mushrooms, salt and pepper, add a pinch of sugar.

Step 5

Cut the chicken liver into small pieces. Melt half the butter in a frying pan, fry the liver, 3 minutes, then pour in the wine and let it evaporate, add the broth, close the lid and simmer for 3 minutes.

Step 6

Boil the fettuccine in a large amount of boiling salted water, 3 minutes, and drain in a colander.

Step 7

Add liver to tomato sauce, stir and place large half in bowl. Add fettuccine, remaining butter and part of pecorino, stir in, add remaining sauce, stir again. Arrange on bowls and sprinkle with cheese.

Cooking time

1h 15m

Servings

Catalog

Fettuccine in Roman

STEP-BY-STEP COOKING RECIPE

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