HEARTS AND GIZZARDS (GIBLETS)
This is a pressure cooker recipe; chicken hearts and gizzards are lightly tossed in seasoned flour, then sauteed with onion and cooked to a tender completion. Serve with tossed green salad and mashed potatoes with sour cream, butter, a little milk, salt and pepper.
Provided by BJALLEN
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Rub oil on inside of pressure cooker. Season flour with salt and pepper to taste, then dredge giblets in flour to coat.
- Place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. Add water.
- Following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.
Nutrition Facts : Calories 232 calories, Carbohydrate 26.9 g, Cholesterol 282.2 mg, Fat 3.8 g, Fiber 1.2 g, Protein 20.9 g, SaturatedFat 1 g, Sodium 44.2 mg, Sugar 1.4 g
GIBLET BOLOGNESE
This is a Sunday supper kind of dish, as it's best if it simmers a long time. I love the use of giblets here, and I encourage you to save some for this recipe. Any bird giblets will work, and if you feel unusually squinchy about, say, livers, leave them out -- although they are traditional. You could also use venison liver and heart here, or those from rabbits or really any other animal. And yes, you can use all ground meat. But that would be boring... The mushrooms add a lot. Use them. And don't use fresh, as you want the mushroom soaking water. I used porcini, but morels or any "woodland mix" you buy in the supermarket is fine.
Provided by Hank Shaw
Categories Pasta
Time 3h30m
Number Of Ingredients 17
Steps:
- Break up the mushrooms and submerge them in 1 to 2 cups of hot water. Let them sit while you proceed.
- Pulse the onion, celery, carrot and garlic in a food processor until you get somewhere between a fine mince and a paste. Don't puree it. Set the vegetables aside in a bowl for now.
- Heat the olive oil in a large Dutch oven or heavy lidded pot set over medium-high heat. When the oil is hot, add the giblets and the ground meat. Brown them well, sprinkling some salt over them as they cook. When they are close to being done, stop stirring them so a crust, what the French call a "fond," forms on the bottom of the pan. Brown is good, black not so much. So watch your heat. When it forms, remove the meats and set aside.
- Add the vegetables to the pot. Let the moisture from the vegetables soften the meat crust in the pot. Salt them as they cook. Use a wooden spoon to scrape up all the browned bits. Cook over medium heat until the vegetables soften well, and then let another crust form.
- While the vegetables are cooking, mince the mushrooms. Keep the mushroom soaking water, and strain it if there's debris in it. When the crust has reformed in the pot, add the mushrooms and the cup of sherry. Use the wooden spoon to scrape up the browned bits again. Let all the sherry cook away until yet another crust forms.
- Add the nutmeg, bay leaves, cloves, and 1 cup of the mushroom soaking water. Scrape up the crust one last time. Bring the sauce to a simmer and add the juice/sauce from the jar of whole tomatoes. Crush the tomatoes by hand into the pot. Return the meats to the pot, stir well, add salt to taste and simmer, partially covered, for at least 90 minutes. You want the gizzard bits to be fairly tender.
- To finish, get your water boiling for the pasta. Turn the heat to low on the sauce and add the cream. Bring the sauce back to a bare simmer and when the pasta is ready, grind black pepper over the sauce. I like to put the pasta in a large bowl, add one ladle of the sauce over it and toss to coat. I then give everyone some pasta and add a bit more of the sauce on each person's plate. Grate some cheese over everything and you're good to go.
Nutrition Facts : Calories 276 kcal, Carbohydrate 15 g, Protein 15 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 158 mg, Sodium 73 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
RIGATONI WITH BRAISED GIBLET SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes. Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces. Add the giblets and neck to the pot; cook until browned, about 5 minutes. Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes.
- Add the wine and cook until slightly reduced, about 5 minutes. Crush the tomatoes into the pot with your hands and pour in the juice from the cans. Add 3 cups water and the parmesan rind, if using. Increase the heat to high, bring to a boil and cook 5 minutes. Stir, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours.
- Remove the neck; pull the meat off the bone, shred and return the meat to the sauce. Remove the bay leaves. Stir in the parsley; season with salt and pepper.
- Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with the sauce. Top with shaved parmesan.
AUTHENTIC RIGATONI BOLOGNESE
If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.
Provided by Brandess
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
- Add ground beef or veal and saute until meat browns.
- Add your favorite red wine (the alcohol will be absorbed during cooking process).
- Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
- Boil rigatoni in hot, salted water.
- To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
Nutrition Facts : Calories 786.6, Fat 30.9, SaturatedFat 10.4, Cholesterol 166.7, Sodium 462.6, Carbohydrate 71.3, Fiber 6.2, Sugar 10.1, Protein 40.7
More about "giblet bolognese recipes"
HOW TO MAKE GIBLET GRAVY WITH CHICKEN OR TURKEY - THE …
From thegraciouspantry.com
Category SauceCalories 182 per servingTotal Time 30 mins
- Add the water and bring to a boil. Reduce heat and simmer for about 1 hour. Liquid should reduce by about half.
- Chop up the giblets and use a fork to shred the meat off the neck. Return the chopped and shredded bits to the pot of reserved water they were just boiled in.
CLASSIC BOLOGNESE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (16)Total Time 3 hrsCuisine ItalianCalories 455 per serving
NONNA'S RAGù ALLA BOLOGNESE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
DUCK AND GOOSE GIBLETS RECIPES - HUNTER ANGLER …
From honest-food.net
TAGLIATELLE AL RAGù ALLA BOLOGNESE AUTHENTIC RECIPE
From tasteatlas.com
ITALIAN GIBLET BOLOGNESE | BOLOGNESE RECIPE, ITALIAN PASTA RECIPES, …
From pinterest.co.uk
DUCK RECIPES AND GOOSE RECIPES - HUNTER ANGLER GARDENER COOK
From honest-food.net
ITALIAN GIBLET BOLOGNESE | ITALIAN PASTA RECIPES, RECIPES, BOLOGNESE …
From pinterest.co.uk
ITALIAN GIBLET BOLOGNESE | RECIPES, ITALIAN PASTA RECIPES, BOLOGNESE …
From pinterest.co.uk
TOP-RATED BOLOGNESE RECIPES
From allrecipes.com
GIBLETS RECIPES - BBC FOOD
From bbc.co.uk
10 BEST CHICKEN GIBLETS RECIPES | YUMMLY
From yummly.com
BEST GIBLET GRAVY RECIPE - HOW TO MAKE GIBLET GRAVY - THE …
From thepioneerwoman.com
BOLOGNESE FROM GIBLETS, STEP BY STEP RECIPE WITH PHOTOS
From 1000worldrecipes.com
GIBLET BOLOGNESE | PHEASANT RECIPES, FOOD, RECIPES
From pinterest.com
HOW TO COOK POULTRY GIBLETS - VINTAGE RECIPES AND COOKERY
From vintagerecipesandcookery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love