Spaghetti Alla Caruso
Created by dienia b on July 4, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 23m
- Recipe #19939
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.
Nutritional Facts
- 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