Recipe Details

Summary

Name: Pasta Alla Caruso

Category: Italian

2 Tbs. Olive Oil

1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper

1 Lb. Chicken Livers, separated into individual lobes,

all visible fat removed

2 Tbs. Unsalted Butter

1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,

White button, sliced thinly

1 Cup dry red wine

1 28 Oz. Can, peeled Tomatoes

2 Tbs. Flat−leafed Italian Parsley, finely chopped

Salt & freshly ground black pepper

1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil. Flour the chicken

livers, shaking off any excess and add to the pan. Saute until they are

slightly browned and firm. Remove livers and set aside. Pour off the olive

oil, then add the two tablespoons of butter. When the butter has foamed and

the foam begins to subside, add the mushrooms, tossing to coat with the

butter. Cook for four or five minutes, until the mushrooms begin to give off

some of their juices. Add the wine all at once, scraping the bottom of the

pan to loosen any caramelized bits of liver and mushroom from the bottom.

Continue, cooking over high heat until the wine has reduced by about half.

Lower the heat, puree the tomatoes through a food mill, or in a food

processor, then add to the mushrooms and wine. Adjust the heat so the

mixture barely simmers. Slice the chicken livers crosswise into half−inch

rounds and add them, with any of their accumulated juices, to the tomato

sauce. Taste for seasoning, add salt and pepper if necessary, then cook over

low heat for about thirty minutes, or until the extraneous juices have

evaporated. In the meantime, bring a large pot with about six quarts of

water to a boil. Add the pasta and cook until al dente. Drain the pasta,

divide into four plates, top with the sauce, garnish with the chopped

parsley.