Rachel Roddy’s fettuccine with chicken liver ragù recipe | A Kitchen in Rome

The Guardian - Dec 03, 12:00 GMT

A chicken liver pasta sauce made with shallots, minced beef, sage and a dash of vermouthSome of my best cooking starts from leftovers

A chicken liver pasta sauce made with shallots, minced beef, sage and a dash of vermouth

Some of my best cooking starts from leftovers. Last week it was the end of the garlicky greens – hardly more than a big mouthful, mixed with eggs for a frittata – and a teacup of stewed apple baked into a dense cake. There was also the leftover boiled potato and anchovy patties, and a revived sausage and broccoli pasta. Yesterday’s heroes were the last bit of savoury mince sitting mournfully in a green bowl under clingfilm, and two shallots I had peeled for something, then never used. The chicken livers were waiting to be made into Rosie Sykes’ devilled chicken livers on toast, but got diverted into a collision of Marcella Hazan’s chicken liver sauce and the Roman dish of fettuccine con le rigaglie di pollo.

Rigaglie are giblets, so that’s all the chicken offal – gizzards, heart, liver, neck, comb and, when in Rome, testicles – the bundle that you used to more commonly find wrapped in plastic and tucked back in the cavity of the chicken. A good butcher will still bundle them up in paper for you to take home if you ask.

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