Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Boil the water: Fill a large pot with plenty of water and bring it to a boil. Add a generous pinch of salt to the boiling water to season the pasta as it cooks.
2/ Cook the bacon: Heat a frying pan over medium heat and add the bacon. Cook until it browns, then remove it from the pan and set aside on a plate.
3/ Prepare the vegetables: While the bacon is cooking, chop the mushrooms into your preferred size. Finely chop the onion, parsley, and garlic.
4/ Sauté the garlic and onion: In the same frying pan, add an appropriate amount of gizzard confit oil and heat over medium heat. Add the minced garlic and onion, and sauté until the onion becomes translucent.
5/ Add the mushrooms: Add the mushrooms to the frying pan, stirring to combine, and cook evenly.
6/ Add the gizzard confit: Add the gizzard confit to the frying pan along with any remaining oil you’d like to use. Season with salt, pepper, thyme, and rosemary to enhance the flavors.
7/Cook the pasta: Cook the pasta 2 minutes less than the time specified on the package (to keep it al dente). Drain it using a colander, then add it to the frying pan. Mix everything together thoroughly to combine.
8/ Finish and serve: Plate the pasta, sprinkle with Parmesan cheese and chopped parsley, and serve. Enjoy!
⭐️ Enjoying Gizzard Confit Pasta with Wine ⭐️
⭐Gizzard Confit: Start with the gizzard confit recipe featured on Umami! This dish uses the flavorful fat left over from “Confit de canard”, a beloved specialty from southwestern France. The result is a rich, indulgent flavor that elevates the dish.
⭐️Pasta: To complement the bold flavors of the gizzards, I chose Pappardelle No. 201 (De Cecco), a wide, flat pasta reminiscent of Japanese kishimen. Its texture pairs perfectly with the hearty sauce, but feel free to experiment with your favorite type of pasta.
⭐️Bacon: Pre-cut bacon is both convenient and effective, adding a touch of saltiness and smoky depth to the overall flavor.
⭐️Herbs: Thyme, rosemary, or any of your favorite fresh herbs work wonderfully to enhance the aroma and flavor.
⭐️Wine Pairing: Pair this dish with a robust red like Gigondas (southern Rhône), Cahors (southwestern France), or the full-bodied Madiran (southwestern France). For a lighter option, try a Pinot Noir from Bourgogne—its bright acidity enhances the dish beautifully.
⭐️Serve with Bread: Pair the dish with crusty bread to savor every last drop of the sauce—it’s a must for true indulgence!
⭐️Perfect for Big Appetites: Hearty and satisfying, this dish is perfect for when you want a filling meal or a cozy dinner paired with wine 😊
Founder of @Umami Sans Frontières
