Spaghetti with Chicken Livers, Caruso
- 1 pound spaghetti
- 1 gallon water
- 4 ounces chicken livers
- 1 small onion, minced
- 12 whole mushrooms, sliced
- 2 tablespoons butter
- 2 ounces sherry wine
- 1 cup brown sauce
- 1 cup tomato puree or stewed tomatoes
- Grate Parmesan cheese
- Salt and pepper
Boil the spaghetti in salted water until tender, drain. Parboil chicken livers in boiling water for half a minute; drain fry them in butter with onions and mushrooms; add sherry wine, brown sauce, tomato puree or stewed tomatoes. Pour sauce over spaghetti or serve sauce separately, very hot. Parmesan cheese is served on the side. Serves 6.
Submitted by May 24, 2009
15 min
30 min
45 min