Pasta with Giblet-Mushroom Sauce

Page 214

| Course Type: Main Courses

(1 review)

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Recipe Review

My daughter and I are the only ones here who enjoy occasionally eating chicken gizzards and hearts. I was intrigued with this recipe and since unlike duck fat (which is hard to find here) gizzards are easily found in most supermarkets.

We both loved it and my daughter said she hopes I'll make this one again and I agree. This was a very hearty meal and a nice bowlful was warming and filling on this very cold winter night.

I used baby portobello mushrooms and didn't use the optional pancetta nor the optional sugar. I did use some optional tomato paste at the end. I didn't add extra olive oil as suggested many times. The only time I added a bit more was when I cooked the veggies. I opted to use the mostaccioli pasta. I used some of my left over Merlot wine that I had for the red wine braised lentils. The veggies gave a nice touch to the sauce.

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