Recipe ingredients
- 2 tbs. olive oil
- 1 cup flour, seasoned with a pinch of salt and freshly ground black pepper
- 1 lb. chicken livers, separated into individual lobes, fat removed
- 2 tbs. unsalted butter
- 1 lb. assorted mushrooms, Shiitake, Portobello, Crimini, White button, sliced thinly
- 1 cup dry red wine
- 1 28 oz. can, peeled tomatoes
- 2 tbs. flat-leafed italian parsley, finely chopped
- Salt and freshly ground black pepper
- 1 lb. spaghetti or perciatelli
Recipe method
- 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 livers and set aside.
- Pour off the olive oil, then add the two tablespoons of butter.
- When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter.
- Cook for four or five minutes, until the mushrooms begin to give off some of their juices.
- Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom.
- Continue, cooking over high heat until the wine has reduced by about half.
- Lower the heat, puree the tomatoes through a food mill, or in a food processor, then add to the mushrooms and wine. Adjust the heat so the mixture barely simmers.
- Slice the chicken livers crosswise into half-inch rounds and add them, with any of their accumulated juices, to the tomato sauce.
- Taste for seasoning, add salt and pepper if necessary, then cook over low heat for about thirty minutes, or until the extraneous juices have evaporated.
- In the meantime, bring a large pot with about six quarts of water to a boil. Add the pasta and cook until al dente.
- Drain the pasta, divide into four plates, top with the sauce, garnish with the chopped parsley.
Other italian recipes:
Pasta alla caruso recipe
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