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Maccheroncini di Campofilone with chicken liver ragout
  1. Brown the chopped onion in a little oil, then add the chopped celery and carrot. Season with salt and pepper. Add the chicken giblets, brown them and blend with white wine. Once evaporated, add the tomatoes cut into small pieces, continue cooking on a medium heat for at least a couple of hours.
  2. Cook the maccheroncini in boiling salted water for few minutes, drain, dress with the prepared sauce and sprinkle the pasta with some grated Parmesan cheese. Serve hot.