Chicken Liver And Heart Ragu
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Dried Porcini Mushrooms1 cup
Chicken Stock3 tbsps
Olive Oil1 small
Carrot (grated or finely diced)4 cloves
Garlic (chopped or grated)3 tbsps
Tomato Paste1 cup
Vermouth (sweet red)Directions:
1
Place the porcinis in a small saucepan, cover with the chicken stock and bring to a simmer over medium heat
2
Let simmer and reconstitute for 10 to 15 minutes
3
Using a slotted spoon, transfer the porcinis to a cutting board and chop them
4
Reserve the cooking liquid
5
Heat the olive oil in a large Dutch oven over medium-high heat
6
Add the pancetta and cook until crisp
7
Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate
8
Add the carrots, onions and garlic to the pan and cook for a few minutes
9
Add the chicken livers and hearts, sprinkle with salt and pepper and cook for 5 to 7 minutes
10
Add the sage, juniper, rosemary, bay leaf and tomato paste and cook, stirring, for 1 to 2 minutes
11
Add the red wine and vermouth and let simmer for 1 minute
12
Add the tomatoes, breaking them up with a wooden spoon
13
Add the porcini liquid, making sure the grit in the bottom of the pot does not get added
14
Stir and then let the ragu simmer for 30 to 45 minutes