Pasta Alla Caruso
Heat a saute pan over high heat, then add the olive oil. Flour the chicken livers, shaking off any excess and add to the pan. Saute until they are slightly browned and firm. Remove...
Ingredients
- 1Cupflour, seasoned with a pinch of salt & freshly ground black
- 1Lb. chicken livers, separated into individual lobes,
- 2tbs. unsalted butter
- 1Lb. assorted mushrooms, shiitake (stems removed), portobello,
- 1Cupdry red wine
- 128 oz. can, peeled tomatoes
- 2tbs. flat−leafed italian parsley, finely chopped
- 1Lb. spaghetti or perciatelli
Directions
- 1
Heat a saute pan over high heat, then add the olive oil
- 2
Flour the chicken livers, shaking off any excess and add to the pan
- 3
Saute until they are slightly browned and firm
- 4
Remove livers and set aside
- 5
Pour off the olive oil, then add the two tablespoons of butter
- 6
When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter
- 7
Cook for four or five minutes, until the mushrooms begin to give off some of their juices
- 8
Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom