Spaghetti Alla Caruso
Recipe: #19939
July 04, 2015
Categories: Chicken, Spaghetti, Italian, Chicken Dinner, Italian Dinner, more
"Spaghetti alla Caruso was named after the famed Italian tenor Enrico Caruso who reigned over the Metropolitan Opera house for eighteen years. Caruso, who frequently cooked, loved chicken livers and incorporated them into this dish with San Marzano tomatoes, mushrooms, onions and garlic."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (662 g)
- Calories 813.7
- Total Fat - 17.5 g
- Saturated Fat - 5.7 g
- Cholesterol - 287.4 mg
- Sodium - 455.9 mg
- Total Carbohydrate - 125.2 g
- Dietary Fiber - 5.2 g
- Sugars - 9.2 g
- Protein - 44.2 g
- Calcium - 109.1 mg
- Iron - 8.8 mg
- Vitamin C - 40.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Season the flour with a little salt and pepper.
Step 2
Dredge the chicken livers in the flour.
Step 3
In a large skillet, saute the chicken livers in the olive oil until brown and firm.
Step 4
Remove the livers from the pan and set aside.
Step 5
Add the butter to the pan and saute the garlic, onions and mushrooms for 5 minutes.
Step 6
Add the wine and reduce to about half.
Step 7
Puree the tomatoes and add then to the pan.
Step 8
Slice the chicken livers in half and add them to the pan.
Step 9
Season with salt and pepper and cook on low heat for around thirty minutes.
Step 10
In 6 quarts of boiling salted water cook the spaghetti until al dente.
Step 11
Drain and plate the pasta.
Step 12
Cover with the sauce and garnish with parsley.
Step 13
Serve with Parmesan cheese.
Tips
No special items needed.
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