Spaghetti a la Caruso
- 4 tablespoon butter
- 1 large onion, chopped very fine
- 6 fresh mushrooms sliced
- 1 piece garlic chopped fine
- 3 whole fresh tomatoes
- 1 small can tomato paste
- 2 cups stock or water
- Salt and pepper
- 1/2 pound chicken livers
- 1 pound spaghetti
- 4 ounces Parmesan Cheese
Prepare the sauce by placing the butter in a shallow saucepan; add chopped onion and sliced fresh mushrooms; cook until browned. Add the garlic and fresh tomatoes cut in large squares; add the tomato paste and stock; cook about half an hour. Season with pepper and salt.
In the meantime, cut the chick livers in pieces and saute them in hot fat until they are browned. Cook the spaghetti in boiling salted water for about 20 minutes; drain.
Place a layer of spaghetti on serving platter; pour some of the sauce on top; add some of the chicken livers and also some of the Parmesan cheese. Repeat with another layer of spaghetti sauce, chicken livers and Parmesan cheese and serve very hot. Serves 4.
In the meantime, cut the chick livers in pieces and saute them in hot fat until they are browned. Cook the spaghetti in boiling salted water for about 20 minutes; drain.
Place a layer of spaghetti on serving platter; pour some of the sauce on top; add some of the chicken livers and also some of the Parmesan cheese. Repeat with another layer of spaghetti sauce, chicken livers and Parmesan cheese and serve very hot. Serves 4.
Submitted by May 24, 2009
22 min
80 min
102 min