Giblet Pasta Recipe
Recipe By Serious Eats
The richness of the liver thickens this sauce and helps it cling to your strands of pasta. Between bites of pasta, you'll get tender slivers of neckbone meat and slightly chewy bits of gizzarda really enjoyable contrast of textures with very little effort on your part.
4.6
12 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Giblet Pasta Recipe
- 1/2 ounce Dried porcini
- 1/2 cup Hot water
- 1/2 tablespoon Extra virgin olive oil
- 1/2 ounce Pancetta, Diced
- 1/4 Carrot, finely chopped
- 1/4 Onion, finely diced
- 1/4 Clove Garlic, Crushed
- 1 ounce Chicken gizzards, coarsely chopped
- 1.50-2 ounce Chicken livers, coarsely chopped
- 1/4 cup Tomato Sauce
- 0.13 teaspoon Dried oregano
- 1/4 Bay leaf
- 0.13 teaspoon Kosher salt
- 0.13 teaspoon Freshly ground black pepper
Nutrition
value
value
274
calories per serving
22 g Fat16 g Protein4 g Carbs4 g FiberOther
Current Totals
- Fat22g
- Protein16g
- Carbs4g
- Fiber4g
MacroNutrients
- Carbs4g
- Protein16g
- Fiber4g
Fats
- Fat22g
Vitamins & Minerals
- Calcium50mg
- Iron3mg
- Vitamin A1130mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C23mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium53mg
- Manganese< 1mg
- Phosphorus170mg
- Selenium17mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats