PASTA ALLA CARUSO Recipe
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based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. chicken livers, all visible fat removed
4 Tbsp. olive oil
1/2 onion, large dice
1/2 green pepper, julienned
1/2 red pepper, julienned
12 oz. button mushrooms, leave whole
1 cup dry red wine (optional)
1 recipe for Marinera Sauce (see sauces section of this cookbook)
--approx. 6 cups
3/4 lb. Farfalle pasta (bows)
Fresh parsley, chopped
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Directions: |
Directions:In a large skillet, saute the chicken livers in 2 Tbsp. olive oil until brown and firm.
Remove chicken livers from the pan and set aside in a small dish.
Add 2 Tbsp. of olive oil to the pan and saute the onions, mushrooms and peppers for 5 minutes.
Add the wine (if using) and reduce by half.
Add the Marinera sauce.
Slice each chicken livers in half and add to the pan (along with any juices in the dish).
Season with salt & pepper and cook on a low heat for about 30 minutes.
In a large pot of boiling salted water, cook the Farfalle until al dente (according to package directions).
Before draining pasta, take out one cup of pasta water.
Drain pasta and add to the sauce. Fold pasta through sauce and let simmer for about 10 - 15 minutes.
NOTE: If you find the sauce is too thick, add some of the reserved pasta water to thin out to the consistency you want.
Garnish with fresh parsley.
Serve with shredded Parmigiano Reggiano cheese. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Laurie....this one's for you.
You asked for your Dad's Spaghetti Caruso so, here it is.
Spaghetti alla Caruso was named for the famed Italian tenor Enrico Caruso who reigned over the Metropolitan Opera house for 18 years. Caruso, who frequently cooked, loved chicken livers and incorporated them into this dish with San Marzano tomatoes, mushrooms, onions, peppers and garlic.
Wonderful!!
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