Tagliatelle recipe

Rachel de Thample
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Ok, giblets aren’t very attractive, but they are extremely rich in nutrients such as selenium and Coenzyme Q10, which are hard to get elsewhere. This lovely dish is inspired by a woman (thank you, Ann) I met on a cookery course. Give it a go, you’ll be pleasantly surprised.

Ingredients

0 Giblets from 1 chicken
1 tbsp Thyme leaves
3 Garlic cloves, finely chopped
1 Juice and zest of lemon
300 g Tagliatelle, or any pasta shape you like
1 Head of broccoli, cut into small f lorets with a bit of wispy stalk at the ends (try with purple sprouting broccoli in the spring)
1 tbsp Olive oil
1 Small onion or banana shallot, finely chopped
300 g Mushrooms (wild ones work really nicely but chestnut or portobellos will do)
300 ml White wine (a sweeter wine like Riesling works well here)
150 ml Double cream
1 handful Parsley or tarragon leaves chopped
1 pinch Sea salt and black pepper

Details

Cuisine: Italian
Recipe Type: Main
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 4

Step-by-step

Get a pot of boiling water on the go for your pasta. Add the neck from the giblets to the water, with a pinch of salt.
Let it bubble away for a few minutes while you chop the giblets. You can use everything else for the sauce, or you can save the liver for the pate and just use the rest to flavour the sauce. Use a sharp knife or kitchen scissors to cut everything into 1cm (or smaller) pieces. Set aside. Mix the giblets with the thyme, garlic and lemon zest.
Add the pasta to the pan and cook until al dente. Add the broccoli and cook for a minute longer. Drain. Remove the neck - you can shred a bit of the meat off, if you like, and add to the pasta. Season and drizzle a bit of olive oil over. Set in a warm spot.
The sauce only takes a few minutes to make. Place a large pan over medium heat. Add a splash of olive oil. Once hot, add the onion or shallot and the mushrooms. Saute until golden, add more olive oil if needed.
Add the garlic, giblets, thyme leaves, lemon juice and zest. Cook for a few minutes, until the giblets turn a mushroomy browny-grey. Splash in the wine. Let it bubble up and reduce a bit. Lower the heat. Stir in the cream. Season.
Reheat the pasta and broccoli for a minute, if needed. Pile onto plates and pour the sauce over the top. Finish with a dusting of herbs. Delicious with a glass of wine and some bread to mop up the sauce.