Spaghetti al Caruso

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A recipe said to have been named after the famous opera star, Enrico Caruso. The recipe is for a spaghetti made with chicken livers, mushrooms, and tomatoes.
  • PrepN/A |
  • TotalN/A |
  • Serves 6

Ingredients

    • 2 tbs olive oil
    • 3/4 cup flour, seasoned with salt & freshly ground black pepper
    • 1 lb chicken livers, cleaned, trimmed and dried off
    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 1 lb assorted mushrooms, (portobello, crimini, white button) sliced thinly
    • 1 cup dry red wine
    • 1 28 oz can, crushed italian style tomatoes
    • 4 tablespoons flat-leafed italian parsley, finely chopped
    • 1 lb spaghetti
    • freshly grated Parmigiano Regiano cheese

Instructions

Flour the chicken livers, shaking off any excess flour.

 

Heat a medium pan over high heat, then add the olive oil. Add the chicken livers and sauté until  slightly browned and firm. Remove from the, pan and set aside.

Pour off the olive oil, add the two tablespoons of butter. When the butter begins to foam, add the mushrooms, tossing to coat with the butter. Cook for four or five minutes, until the mushrooms begin to release their juice.

Add the wine while scraping the bottom of the pan to loosen any browned bits from the bottom of the pan. Continue, cooking over high heat until the wine has reduced by about half. Lower the heat and add the tomatoes 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 any clear liquid has 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 and serve with the sauce.

Additional Notes

salt & freshly ground black pepper
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