Penne with chicken hearts and gizzards
Penne with chicken hearts and gizzards - a delicious and comforting recipe that combines rich flavors and interesting textures. This stew with chicken gizzards and hearts is perfect for a hearty lunch or a comforting dinner. Served warm, with a sprinkle of grated parmesan on top, it will surely bring smiles to the faces of your loved ones. Let's discover together how to prepare this delicacy!
Total preparation time: 1 hour
Number of servings: 4
Ingredients
- 200 g penne rigate
- 500 g chicken gizzards and hearts
- 4 tablespoons extra virgin olive oil
- 2 medium onions
- 5-6 cloves of garlic, crushed and finely chopped
- 2 tablespoons pepper paste (or 1 red bell pepper, finely chopped)
- 1/2 can diced tomatoes (about 200 g)
- 1/2 teaspoon paprika (sweet or hot, according to preference)
- Salt, to taste
- 2-3 tablespoons grated parmesan (optional, for serving)
Preparation of Penne with Chicken Hearts and Gizzards
1. Boil the pasta: In a large pot, add water and a pinch of salt, then bring to a boil. Add the penne and cook according to package instructions, usually 10-12 minutes, until al dente. Once cooked, drain and rinse with cold water to stop the cooking process. Let them drain well.
2. Preparing the base: In a large skillet, add the olive oil and heat over medium heat. When the oil is hot, add the finely chopped onion and crushed garlic. Sauté for 2-3 minutes, until the onion becomes translucent and begins to brown slightly.
3. Cooking the gizzards: Add the cleaned, washed, and drained chicken gizzards and hearts. Mix well, then add the pepper paste, salt, and pepper to taste, along with 2 cups of water. Cover the skillet with a lid and let it simmer on low heat for 30-35 minutes. If the water evaporates too quickly and the gizzards are not cooked well, add a little water to prevent sticking.
4. Adding the tomatoes: Once the gizzards are cooked and tender, add the diced tomatoes and paprika. Let it simmer on low heat for another 15 minutes, stirring occasionally, to allow the flavors to combine perfectly.
5. Finishing the dish: Once the sauce has reached a pleasant consistency, add the drained pasta and mix well to coat it with the delicious sauce. Check the taste and adjust the seasoning if necessary.
6. Serving: Serve the penne with chicken hearts and gizzards warm, sprinkled with grated parmesan on top if desired. This dish is perfect alongside a fresh green salad or a few slices of crusty bread.
Useful tips
- Choosing gizzards and hearts: Make sure to choose fresh, quality meat for a tasty dish. If you can't find fresh gizzards and hearts, frozen ones are a good alternative.
- Variations: You can add vegetables like carrots or celery to enrich the dish. Also, for extra flavor, try adding some fresh basil leaves or chopped parsley at the end.
- Pairings: This recipe pairs wonderfully with a dry white wine or a light beer, which will complement the rich flavors of the dish.
Nutritional benefits
This recipe is rich in protein, thanks to the chicken gizzards and hearts, being an excellent source of iron and B vitamins. The pasta provides complex carbohydrates, essential for energy. Olive oil adds healthy fats, beneficial for the heart.
Calories
A serving of this penne and gizzards stew contains approximately 450-500 calories, depending on the amount of parmesan added and the serving of pasta.
Frequently asked questions
- Can I use other types of pasta? Yes, you can experiment with other types of pasta, such as fusilli or farfalle, according to your preference.
- How can I make the recipe spicier? Add more hot paprika or even a fresh chopped chili pepper if you want a spicier taste.
- What is the best way to store leftovers? You can store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on the stove or in the microwave.
Penne with chicken hearts and gizzards is more than just a meal - it's an invitation to savor flavors and culinary memories. Don't hesitate to add this recipe to your repertoire and adapt it to your taste! Enjoy your meal!
Ingredients: 200 g penne rigate, 500 g chicken gizzards and hearts, 4 tablespoons olive oil, 2 onions, 5-6 cloves of garlic crushed and finely chopped, 2 tablespoons pepper paste (or one finely chopped red bell pepper), 1/2 can diced tomatoes, 1/2 teaspoon hot/sweet paprika, salt to taste, 2-3 tablespoons grated parmesan (optional)
