A dish of the peasant tradition that is re-proposed in all the best-known taverns in Rome and Lazio
There are dishes that are nothing short of representative of a culture, a way of life. For the way they are cooked, for the ingredients that compose them, for the fact that they have been handed down (and evolved) from generation to generation. The Fettuccine Alla Romana I'm one of them. Always cooked in the homes of farmers, over time they have become an inevitable dish on the cards of the best-known trattorias in Rome, but also in the rest of Lazio. The reason for this success? Simple ingredients that give the recipe an unmistakable flavor and above all the certainty of enjoying a true dish.
The giblets, the waste that has become the main ingredient
As often happens, some ingredients deemed waste have become then essential for creating a traditional dish. So it happened for the giblets or entrails of animals, in this case of chicken, of which they are part liver, heart and stomach. Once reserved for servants (chicken meat was only for gentlemen), they were then used to prepare a soup with dry bread. Over time the tomato was added and thus became a condiment for pasta, appreciated for its strong and particular taste.
Handmade fettuccine
You have little time, but don't want to give up this rustic dish? No problem, choose some homemade fettuccine and the result will be assured. Do you want to get your hands in the dough instead? Here's how you can prepare homemade fettuccine. Take 600 g of flour, 6 eggs and a little salt. Put all the ingredients in a bowl and work them with a whisk until a smooth and homogeneous mixture is created. Cover with plastic wrap and let the dough rest for about 30 minutes in a cool place. Then spread it with the help of a rolling pin on a floured pastry board and work it until you get a very low sheet, about half a centimeter thick. With a knife, cut many strips about 1 cm wide and place them on a floured tray to avoid sticking to each other. You will have amazing Roman-style fettuccine.
The recipe for Roman fettuccine
Ingredients for 4 people
400 g chicken giblets, 450 g egg fettuccine, 1/2 glass of red wine, 1 clove of garlic, 50 g butter, extra virgin olive oil, 500 g tomato sauce, salt, marjoram.
Method
Cut the chicken giblets into small pieces and put them in a pan with a clove of garlic, marjoram, 30 g of butter and a drizzle of oil. Deglaze with the wine and when this has evaporated, add the tomato and cook for about 50 minutes, on low heat. As soon as the sauce is ready, boil the egg fettuccine in plenty of salted water, drain and then pour them into the pan with the giblets. Sauté a minute, add the remaining butter and then serve.
