Ingredientes
- 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
Preparação
- 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.
