Share this

Pasta and Soups

TAJARIN WITH GIBLETS RAGÔUT

Ingredients

For the tajarìn:
eggs and flour (one egg per 100 g. of flour)
Ragôut:
chicken and rabbit giblets, sausage filling, dried mushrooms, celery, carrot, onion, garlic, parsley, sage, rosemary, bay leaves, oil, butter, lard, tinned tomatoes, red wine, dry Marsala wine, salt and pepper to taste.

Make the pasta by kneading well the eggs and flour. Roll into sheets and cut to the required size. Soak the mushrooms in some Marsala. Slice the onions and lightly fry them in the fats with the garlic, spices, and vegetables. Add the meat ingredients and brown them over a medium fire. Steam with the red wine, add the drained mushrooms and, lastly, the tomatoes. Simmer for about two hours. Cook the pasta in hot salted water until al dente, drain it and season with the sauce, adding plenty of grated Parmesan cheese and melted butter.