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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 2 |
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I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant. Ingredients:
6 tablespoons extra virgin olive oil, divided |
3/4 cup garlic, peeled and cut in half |
4 cups onions, chopped |
1 cup fresh parsley |
1 3/4 cups dry red wine |
2 cups flour, seasoned with |
salt & freshly ground black pepper |
1 lb chicken liver, trimmed and cut in quarters |
2 lbs mushrooms, sliced |
1 (16 ounce) can tomato paste |
1 (28 ounce) can plum tomatoes |
1/2 teaspoon dried thyme |
2 tablespoons dried basil |
2 bay leaves |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon sugar |
1 lb uncooked spaghetti |
1 cup grated parmesan cheese, divided |
Directions:
1. Flour the chicken livers, shaking off any excess and reserve on a plate.
2. In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
3. Add onions to skillet and saute for 3 minutes. Add livers and mushrooms; brown for 5 minutes.
4. Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir well until combined. Lower heat, cover and simmer for 30 minutes-TASTE.
5. Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
6. Place spaghetti on a heated serving platter and sprinkle with 1 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
7. Serve immediately.
8. From Mary Lombardi, Gurnee +larry#1 :.
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