Recipe by larry #2
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.
Top Review by Karen Elizabeth
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
- 133.10 ml extra virgin olive oil, divided
- 236.59 ml garlic, peeled and cut in half
- 1419.54 ml onions, chopped
- 354.88 ml fresh parsley
- 709.77 ml dry red wine
- 354.88 ml flour, seasoned with
- 3 to taste salt & freshly ground black pepper
- 1360.77 g chicken liver, trimmed and cut in quarters
- 340.19 g chicken liver, trimmed and cut in half
- 1020.58 g mushroom, diced
- 680.38 g can tomato paste
- 2381.35 g can plum tomatoes
- 3.69 ml dried thyme
- 44.37 ml dried basil
- 3 bay leaf
- 3.69 ml salt
- 7.39 ml ground black pepper
- 7.39 ml sugar
- 907.18 g uncooked spaghetti
- 354.88 ml grated parmesan cheese, divided
Directions See How It's Made
- 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:.