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Garganelli with Gizzards: Gargati coi Durei

Mario Batali

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Chicken on the Islands

Rated: 5 stars out of 5Rate itRead users' reviews (2)

  • Cook Time:

    40 min

  • Level:

    Intermediate

  • Yield:

    4 servings

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Times:

Prep
30 min
Inactive Prep
--
Cook
40 min
Total:
1 hr 10 min
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Ingredients

  • 1/4 pound chicken gizzards
  • 3 tablespoons extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1/2 cup red wine
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 fresh sage leaf
  • 1 bay leaf
  • 1 cup vegetable stock
  • 2 teaspoons tomato paste
  • Salt and freshly ground black pepper
  • 1 pound fresh egg pasta

Directions

Slice the gizzards thinly, about 1/4-inch thick, and rinse thoroughly in cold water. Pat dry.

In a heavy-bottomed saucepan with a lid, heat 1 tablespoon olive oil until hot but not smoking. Add the scallions and, using a wooden spoon, push the scallions through the oil and around the bottom of the pan to infuse the scallion flavor through the oil. Add the chicken gizzards, and cook, turning occasionally, until golden brown on all sides, about 5 to 7 minutes. Add the red wine and continue cooking until the wine reduces by half. Add the rosemary, sage and bay leaf. Cover the pan and let simmer gently, about 5 minutes.

In the meantime, bring 6 quarts water to a rolling boil in a pasta pot. Add 2 tablespoons of salt.

Remove the lid from the saucepan and begin adding the vegetable stock bit by bit so that the pan is never dry, until all the stock is used. Add the tomato paste, season with salt and pepper, and let simmer 5 minutes more. Remove from the heat.

Drop the fresh pasta into the pasta pot and cook until al dente. Drain the pasta and pour into a bowl large enough to hold all the pasta and the sauce. Drizzle the remaining 2 tablespoons olive oil over the pasta and toss so that the noodles are slightly coated. Add the gizzard ragu, being certain to remove the bay and sage leaves, and serve immediately.

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Read more Comments & Reviews (2)

Comments & Reviews

  • recipe Garganelli with Gizzards: Gargati coi Durei
    Felix Charlotte, NC 08-05-2007

    Flag

    WOW!

    Rated: 5 stars out of 5
    I can't get enough of this recipe! I've gone through four lb of gizzards so far. Have another Family pack's worth divided... in the freezer waiting. I've tried both ways, as Mario demonstrated on the show and as written on the web recipe. The web recipe yields a more tender gizzard. Next I will try to adapt it to the preassure cooker. Then they will be super tender!Read more
  • recipe Garganelli with Gizzards: Gargati coi Durei
    uwe Colima, Colima 07-05-2007

    Flag

    Very flavorful

    Rated: 5 stars out of 5
    Since I live in Mexico, I wasn't able to purchase all the ingredients, but I was able to substitute. This is a very... flavorful and easy to make recipe. It would do well with any chicken parts. If beef stock were used you could also make a ragout or stew. Thank you, chef for sharing this recipe.Read more
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