Fettuccine Alla Romana – Ribbon Noodles with Chicken Liver Sauce

For the fettuccine alla romana, first soak the dried mushrooms in water.

Then cook the basic sauce. Cut the bacon into small cubes and fry it with olive oil in a wide saucepan. Add the chicken giblets to the hot bacon fat and fry them all around. Finely dice carrots and onions, add and sauté briefly.

Squeeze garlic cloves through a press, season with salt and pepper. Add cloves and bay leaves, pour wine. Simmer on low heat for at least 45 minutes.

Cut the meat of the chicken giblets into small cubes and set aside. Strain everything and add the meat cubes repeatedly, then fold in the paradeis pulp.

Clean, rinse and finely chop the spring onions. Blanch the tomatoes briefly, remove the skin and seeds. Cut the flesh into small cubes. Cut raw ham into thin strips. Melt a tablespoon of butter in a frying pan. Sauté spring onions and ham at low temperature.

Drain the mushrooms, cut into small pieces and add to the frying pan with the gravy. Pour the prepared sauce, simmer on low heat for 10 minutes. Fold in the diced tomatoes, season with salt and pepper.

Meanwhile, in a large saucepan, bring salted water to a boil and cook fettuccine until al dente.

Cut the chicken liver into small cubes. Melt a tablespoon of butter in a frying pan and roast the liver pieces in it for three minutes while stirring. Season with salt and pepper, add to the

Preparation Tip:

For the fettuccine alla romana use bacon with a subtle smoky touch!

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