Recipe by Arcangelo Dandini: Fresh tagliatelle, chicken and lamb offal, lemon, mint and Pecorino cheese

Ingredients for 4 people

480 g fresh tagliatelle
80 g of chicken giblets (possibly only giblets)
60 g of lamb offal
60 g grated Pecorino Romano cheese
half an untreated lemon (peel)
half a fresh chili pepper to taste
16 fresh mint leaves
1 small onion
1 celery stalk
2 small carrots
50 of g butter
6 soup spoons of extra-virgin olive oil
fine salt to taste

Procedure

In a deep saucepan over low heat, heat the butter and evo oil. Add the onion, celery and carrots after cutting them finely. Let them sweat and after 2 minutes add the finely chopped chicken innards and cook for about 15 minutes after raising the heat. Add the lamb entrails cut in the same way and cook for 15 minutes. Stir to keep the bottom from sticking. Add the chopped chili pepper. Turn off the flame and adjust the salt.
Add the grated lemon and mint leaves . Add half of the Pecorino cheese and mix well. Let stand warm and covered for about an hour. Cook the pasta in plenty of salted water.

Dish composition

Put the saucepan back on the stove and when the heat is reached pour in the noodles. Cream well and arrange the noodles on plates after sprinkling them with pecorino cheese.