Fettuccine Con Pollo Alla Romana Recipes

Steps:

• Roast the peppers over a high flame so that the skin blisters and can be easily removed. You can omit this step but peeling makes the peppers easier to digest.
• Cut the peppers into strips.
• Heat the oil and gently brown the chopped onion and the garlic. Add the chicken pieces and brown them on all sides.
• Mix the tomato paste with the stock and add to chicken along with the wine.
• Add the sliced peppers and cook slowly (medium low) to create a thick sauce (1 1/2 hours). If sauce is getting to dry then add a little more stock. Season to taste.
• Cook the pasta in boiling salted water, drain and stir in the chicken and sauce. Serve at once.

Steps:

• With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
• Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
• Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
• Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
• Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.