Pici with Chicken Giblet Ragù

Name: Pici with Chicken Giblet Ragù
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: For the pici:; 2 cups all-purpose flour (about 250 grams); 1/2 cup water (about 125 ml); 1 tablespoon extra-virgin olive oil; 1 pinch salt; For the giblet ragù:; 14 oz chicken giblets: hearts, livers, gizzards (about 400 grams); 1 onion; 1/4 cup red wine (about 1/2 glass); 1/2 cup tomato sauce (about 1 glass); 2-3 bay leaves; 1 sprig thyme; 3 1/2 tablespoons butter (about 50 grams); as needed Extra-virgin olive oil,; Salt and pepper, to taste

Pamy Fatto con amore @Pamyfattoconamore

Hearty, flavorful dishes from the past—this is a traditional Roman ragù that pairs perfectly with rustic homemade pasta, like tagliatelle or Tuscan pici, which I think are just right for this sauce.

Pamy Fatto con amore @Pamyfattoconamore

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Ingredients

1 hour

Serves 2 servings

For the pici:
2 cupsall-purpose flour (about 250 grams)
1/2 cupwater (about 125 ml)
1 tablespoonextra-virgin olive oil
1 pinchsalt
For the giblet ragù:
14 ozchicken giblets: hearts, livers, gizzards (about 400 grams)
1onion
1/4 cupred wine (about 1/2 glass)
1/2 cuptomato sauce (about 1 glass)
2-3bay leaves
1 sprigthyme
3 1/2 tablespoonsbutter (about 50 grams)
as neededExtra-virgin olive oil,
Salt and pepper, to taste

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Steps

1 hour

1

Prepare the pasta ahead of time, as it needs to rest for at least 30 minutes. Sift the flour onto a work surface, make a well in the center, and add the water, olive oil, and a pinch of salt. Mix everything together well and knead for 5 minutes. Shape into a ball and let it rest, covered with plastic wrap or a kitchen towel.
2

After resting, roll out the dough with a rolling pin to about 1/2 inch thick. Cut into strips with a knife. Take each strip and roll it with your palms to form long, thick spaghetti-like noodles. Once all are shaped, lay them out to dry, dusted with a little semolina to prevent sticking.
3

Make the ragù. Clean the giblets and cut them into small pieces. In a skillet, sauté the chopped onion with a drizzle of olive oil and a bit of butter. Add the bay leaves and thyme. Add the chopped giblets and cook for 1 minute.
4

Pour in the red wine to deglaze. Once it has evaporated, add the tomato sauce and a ladle of pasta cooking water (start boiling the pasta water now). Cook for about 30 minutes.
5

Cook the pasta in boiling salted water, drain it while still al dente, and add it to the skillet with the ragù. Add a little more pasta water if needed. Toss for a few minutes with a pat of butter, then serve.