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1
Soak the dried porcini slices in 2 cups hot water for 30 minutes or longer.
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2
When rehydrated, lift them out of the container; squeeze out (and save) the soaking liquid.
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3
Chop the porcini into fine pieces.
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4
Cut the chicken into six or more piecesdivide the legs and breast pieces if the bird is big.
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5
Rinse the pieces well, pat dry, and season lightly with salt.
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6
Pour the olive oil into the saucepan and set over medium-high heat.
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7
Stir in the onions, 1/4 teaspoon salt, bay leaves, cloves, and rosemary.
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8
Cook, stirring, until the onions are wilted and lightly colored, then push them to the side of the pan, clearing the bottom, and lay in the chicken pieces.
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9
Fry, turning frequently, until golden brown on all sides.
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10
Clear a small space on the pan bottom, drop in the chopped mushrooms and chicken livers, stir them around until brown and caramelized, then mix them into the onions.
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11
Finally, clear another hot spot on the bottom, drop in the tomato paste, and stir it in place for a couple of minutes, until toasted and fragrant.
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12
Toss everything together, coating the chicken with paste and other seasonings.
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13
Pour in the reserved mushroom-soaking liquid, carefully leaving behind the sediment in the bottom.
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14
Turn up the heat and bring to a boil, stirring the meat and vegetables and scraping up the caramelization on the bottom and sides of the pan.
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15
Cook for a few minutes, until slightly reduced, then ladle in a cup or more of hot stock, enough almost to submerge the chicken pieces.
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16
Season with another 1/4 teaspoon salt, cover the pan, and set the heat so the broth is bubbling gently all over the surface.
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17
Cook, covered, reducing the broth steadily and slowly.
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18
Check and replenish the liquid every 15 minutes or so to keep the meat about three-quarters covered, and turn the pieces over occasionally, adjusting the heat if necessary.
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19
After 1 1/2 hours or so, when the meat is falling off the bones, turn off the heat.
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20
Taste the sauce, and add freshly ground black pepper and more salt if needed.
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21
Let the chicken and sauce cool completely in the pan.
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22
To finish the sugo, remove the chicken pieces, then pick out and discard the bay leaves, cloves, and rosemary.
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23
Strip all the edible meat from the chicken bones, and shred into bite-sized pieces; discard bones, skin, and cartilage.
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24
Fold the shredded chicken into the sauce.
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25
(You should have roughly equal amounts of meat and sauceif theres lots more meat, use it in other dishes.)
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26
Use the sugo within an hour or so, or refrigerate.
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27
To cook the fuzi, fill the big pot with 7 quarts of water, add 1 1/2 tablespoons salt, and bring to a rolling boil.
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28
Shake excess flour off the fuzi, and drop them into the pot.
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29
Stir briskly, cover the pot, and bring the water back to the boil rapidly.
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30
The fuzi will rise to the surface as they cook; stir them and boil until al dente, anywhere from 2 to 5 minutes, depending on how thick and dry they are.
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31
Meanwhile, heat the sugo to simmering in the large saute pan or skillet.
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32
If the sauce is very dense, loosen it with more broth (or hot pasta-cooking water).
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33
If soupy, cook uncovered to evaporate moisture.
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34
Lift the fuzi from the pot with a spider, drain for a moment, and spill them on top of the simmering sauce.
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35
Toss together for a minute or two over medium-low heat, until all the fuzi are coated with sauce.
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36
Turn off the heat, drizzle 2 or 3 tablespoons olive oil over, add a cup of the grated cheese, and toss to incorporate.
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37
Serve immediately, passing more cheese at the table.
