25 g/1 oz dried mushrooms 50 g/2 oz butter, plus extra tor greasing
1 clove garlic, chopped 1⁄2 onion, chopped 250 g/9 oz chicken giblets, trimmed and chopped
100 g/3 1⁄2 oz Italian sausages, peeled and crumbled 400 g/14 oz ripe tomatoes, peeled, de-seeded and diced
85 g/3 oz breadcrumbs 350 g/12 oz macaroni
150 g/5 oz mozzarella cheese, diced 50 g/2 oz Parmesan cheese,freshly grated salt


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Put the mushrooms in a bowl, add hot water to cover and leave to soak for 20 minutes, then drain and squeeze out.
2. Melt the butter in a saucepan, add the garlic and onion and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
3.Add the chicken giblets, sausages and mushrooms, season with salt, stir well and cook for a few minutes. Add the tomatoes, cover and cook over a medium heat for 30 minutes.
4.Meanwhile, grease a high-sided cake tin with butter, sprinkle with the breadcrumbs and turn to coat. Tip out and reserve the excess. Cook the macaroni in alarge pan of salted, boiling water until al dente, then drain and tip into a bowl.
5.Add the meat sauce and leave to cool. When cold, stir in the mozzarella and Parmesan and spoon into the prepared tin. Smooth the surface and sprinkle with the reserved breadcrumbs .
6. Bake for about 40 minutes until golden brown. Remove from the oven and leave to stand for 5 minutes, then turn out on to a serving dish and serve.

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