Prep 45 mins
Cook 30 mins
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.
- 3 tablespoons extra virgin olive oil, divided
- 1⁄3 cup garlic, peeled and cut in half
- 2 cups onions, chopped
- 1⁄2 cup fresh parsley
- 1 cup dry red wine
- 1⁄2 cup flour, seasoned with
- salt & freshly ground black pepper
- 1 lb chicken liver, trimmed and cut in quarters
- 1⁄4 lb chicken liver, trimmed and cut in half
- 3⁄4 lb mushroom, diced
- 1 (8 ounce) can tomato paste
- 1 (28 ounce) can plum tomatoes
- 1⁄4 teaspoon dried thyme
- 1 tablespoon dried basil
- 1 bay leaf
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon sugar
- 2⁄3 lb uncooked spaghetti
- 1⁄2 cup grated parmesan cheese, divided
- Flour the chicken livers, shaking off any excess and reserve on a plate.
- In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
- Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
- Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
- Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
- Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
- Serve immediately.
- From Mary Lombardi, Gurnee +larry#1 + Popsie:.
Made this last night, and apart from downsizing quantities to half the recipe, made one change.... I didn't have chicken livers, so used shrimp instead. Oh, and I added a thinly sliced red pepper. I can assure you, excellent, a well-flavoured tomato sauce, rich with the addition of the red wine, cooked down well in the time stated. I used frozen shrimp, and added them in the last ten minutes or so of cooking, serving as soon as they were ready. I actually had a bit left over, which I had for lunch today, excellent :D I served over spaghetti for an excellent supper, thank you Larry! Made for PAC Fall 2008
I have been preparing this for years...without a recipe. One of my aunts used to make this and I tried to recreate the recipe. Now I have one. Thanks. RenMyr