Italian Spaghetti, Caruso
- 1 cup coarsely-cut chicken livers
- 2 small onions, chopped
- 2 tablespoons chopped parsley
- 1 cup minced celery
- 1/2 pound mushrooms, sliced
- 2 cloves garlic
- 1 cup olive oil
- Salt and pepper
- 2 cups canned tomatoes, strained
- 2 cups stock or water
- 1 can tomato paste
- 1 package spaghetti (8 ounces)
- 1/2 cup grated Parmesan Cheese
Saute livers and vegetables in oil until almost tender; add seasonings, tomatoes, stock and tomato paste, and simmer about 1 hour, removing garlic when flavor becomes pronounced. Cook whole spaghetti 16 minutes in salt water, place in ring on hot platter and pour sauce over it; delicately sprinkle with cheese. Young calf's liver or any meat may be substituted for chicken livers. Serves 6.
Submitted by May 31, 2009
25 min
76 min
101 min