Ingredients
- 1 pound chicken liver
- 1 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons butter
- 2 cloves garlic, chopped
- 1 yellow onion, chopped
- 4 ounces mushrooms (Crimini mushrooms, sliced)
- 4 ounces mushrooms (white button mushrooms, sliced)
- 4 ounces mushrooms (shiitake mushrooms, sliced)
- 1 cup dry red wine
- 1 can (28 ounce) tomatoes (San Marzano tomatoes, peeled)
- 1/4 cup parsley, chopped
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1 pound dry spaghetti pasta
How to Make
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Step 1: Season the flour with a little salt and pepper.
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Step 2: Dredge the chicken livers in the flour.
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Step 3: In a large skillet, saute the chicken livers in the olive oil until brown and firm.
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Step 4: Remove the livers from the pan and set aside.
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Step 5: Add the butter to the pan and saute the garlic, onions and mushrooms for 5 minutes.
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Step 6: Add the wine and reduce to about half.
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Step 7: Puree the tomatoes and add then to the pan.
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Step 8: Slice the chicken livers in half and add them to the pan.
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Step 9: Season with salt and pepper and cook on low heat for around thirty minutes.
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Step 10: In 6 quarts of boiling salted water cook the spaghetti until al dente.
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Step 11: Drain and plate the pasta.
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Step 12: Cover with the sauce and garnish with parsley.
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Step 13: Serve with Parmesan cheese.
We hope you enjoy this recipe!
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