Tuscan Style Giblets Ragu
Experience a taste of Italy with our Tuscan Style Giblets Ragu, a traditional dish inspired by an old Italian church cookbook. Served as a cherished first course at weddings, this hearty recipe combines tender chicken giblets braised in rich herbs and aromatics, creating a deeply flavorful ragu. The addition of peas brings a pop of color and sweetness, while a splash of quality white wine enriches the sauce. For a perfect meal, serve it over small shell pasta or alongside crusty Italian bread and a fresh salad. After over 40 years of perfecting this dish, it's time to share it with you!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
chicken giblets
2 lbs (cleaned and chopped)
olive oil
1/4 cup (for sautéing)
medium onion
1 (chopped)
rosemary
1/2 teaspoon (fresh or dried)
parsley flakes
1/2 teaspoon (dried)
marjoram
1/2 teaspoon (fresh or dried)
sauternes wine
1 cup (or quality white wine)
tomato sauce
1 (8 ounce) can (store-bought or homemade)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
mushrooms
1 (4 ounce) can (drained and sliced)
sliced olives
1 (4 ounce) can (drained)
frozen peas
1/2 to 1 cup (added in the last 15 minutes (optional))
Instructions
1
In a large pot, bring salted water to a boil and add the chicken giblets. Boil for about 1 hour, or until the giblets are tender. Use about 1 tablespoon of salt and enough water to fully cover the giblets. Once done, drain the giblets and cut them into bite-sized pieces.
2
In a large frying pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté slowly until golden brown, stirring frequently.
3
Add the chopped giblets to the frying pan. Cover and cook for 15 to 20 minutes, stirring occasionally until they begin to caramelize. Incorporate the rosemary, parsley, marjoram, salt, and pepper to taste. Continue cooking until the mixture becomes slightly sticky.
4
Pour in the white wine and cook slowly until the wine reduces and begins to thicken, which usually takes about 10 minutes.
5
Stir in the can of tomato sauce and add one full can of water. Mix well and bring to a simmer. Cover and simmer for about 30 minutes, adjusting with more water if desired for a saucier consistency. Taste and adjust seasoning if necessary.
6
In the last 15 minutes of cooking, if desired, add the frozen peas. Optionally, incorporate canned mushrooms and sliced olives and heat through before serving.
7
Serve hot over small shell pasta or alongside crusty Italian bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tuscan Style Giblets Ragu?
Tuscan Style Giblets Ragu is a traditional Italian dish consisting of tender chicken giblets braised with rich herbs, aromatics, and tomato sauce, often served as a cherished first course at weddings.
What is the origin of this recipe?
This recipe is inspired by an old Italian church cookbook and has been perfected over a period of more than 40 years.
How many pounds of chicken giblets are required?
You will need 2 lbs of cleaned and chopped chicken giblets for this recipe.
How long should the chicken giblets be boiled?
The chicken giblets should be boiled in salted water for about 1 hour, or until they are tender.
How much olive oil is used for sautéing?
The recipe calls for 1/4 cup of olive oil to sauté the onion and giblets.
What type of onion should I use?
One medium-sized chopped onion is required for this ragu.
Which herbs are used to season the ragu?
The ragu is seasoned with 1/2 teaspoon each of rosemary, parsley flakes, and marjoram.
What kind of wine is recommended for this dish?
The recipe recommends using 1 cup of Sauternes wine or any high-quality white wine.
How much tomato sauce is needed?
You will need one 8-ounce can of either store-bought or homemade tomato sauce.
Why is water added to the tomato sauce?
One full can of water is added to the sauce to help it reach the desired consistency during the simmering process.
How long should the giblets cook to caramelize?
The chopped giblets should be covered and cooked in the pan for 15 to 20 minutes until they begin to caramelize.
At what point should the wine be added?
The wine is poured in after the giblets have caramelized and the herbs have been incorporated.
How long does it take for the wine to reduce?
It typically takes about 10 minutes for the wine to reduce and the sauce to begin thickening.
How long does the ragu need to simmer?
After adding the tomato sauce and water, the ragu should simmer covered for approximately 30 minutes.
When should the frozen peas be added?
The frozen peas should be added during the last 15 minutes of cooking.
What are the optional ingredients for this recipe?
Optional ingredients include 1/2 to 1 cup of frozen peas, a 4-ounce can of mushrooms, and a 4-ounce can of sliced olives.
What size can of mushrooms is used?
The recipe suggests a 4-ounce can of drained and sliced mushrooms.
What size can of sliced olives is needed?
A 4-ounce can of drained sliced olives can be added optionally before serving.
How should the dish be served?
It is best served hot over small shell pasta or alongside crusty Italian bread and a fresh salad.
What type of pasta is best for this ragu?
Small shell pasta is specifically recommended for serving this Tuscan-style ragu.
Can I adjust the consistency of the sauce?
Yes, you can adjust the sauce by adding more water if a saucier consistency is desired.
How much salt is used in the boiling process?
Use about 1 tablespoon of salt in the water when boiling the chicken giblets.
What is the role of marjoram in this recipe?
Marjoram is one of the key herbs that provides a traditional Italian flavor profile to the braised giblets.
How should the onions be cooked?
The onions should be sautéed slowly over medium heat until they become golden brown.
What is the texture of the mixture before the wine is added?
After cooking with the herbs and seasonings, the mixture should become slightly sticky before you pour in the wine.
Is this a good dish for comfort food?
Yes, the recipe is tagged as comfort food and is described as a hearty and deeply flavorful meal.
Should the herbs be fresh or dried?
The recipe allows for either fresh or dried rosemary and marjoram, while parsley flakes are specified as dried.
What does the wine add to the sauce?
The splash of quality white wine enriches the sauce and helps create a more complex flavor profile.
Can I use homemade tomato sauce?
Yes, the recipe specifically states that you can use either store-bought or homemade tomato sauce.
Is this dish suitable for large gatherings?
Yes, its history as a traditional wedding first course suggests it is excellent for special occasions and shared meals.