O sole mio!

Our plan was to hit the strip for about an hour or two and then go home for dinner. I was going to make some chicken livers, onions and eggs. During the ride back to the condo I mentioned to Mother of Food I was in the mood for some pasta. Since we had the chicken livers I decided to cook up one of my favorite dishes - “ Spaghetti alla Caruso”. This is how I prepared the dish that night.

One pound chicken livers
One half chopped onion
Quarter pound chopped mushrooms
Four cloves chopped garlic
Olive oil as needed
Three ounces butter
Cup of red wine
Barilla spaghetti sauce with garlic and mushrooms
Eight ounces of fettuccine
Flour
Seasonings
Flat leaf parsley
Parmesan cheese

Sautee the onions and mushrooms in two tablespoons of olive oil and one ounce of butter for about four minutes (kosher salt and pepper to taste). Remove the onion mixture from pan. Add a little more olive oil to same pan and add the livers, which have been cleaned and trimmed of any fat or connective tissues, dried then slightly floured. Cook the chicken livers for about three minutes before adding the garlic; continue cooking for another few minutes until the livers are browned. Now stir in one ounce of butter and begin scraping the pan for the flavorful brown bits waiting to be absorbed by the cup of wine you are now adding to deglaze the pan (I used some very good Chianti given to us by Cousins of Food). Pour in the Barilla and a little butter to smooth out the sauce. Mix everything together, cover pan and begin to simmer. Add your fettuccine to a pot of boiling salted water and when the pasta is ready to serve so is the sauce. Garnish the dish with some flat leaf parsley and some grated Parmesan cheese.

This dish really hit some high notes with Mother of food and me!