Gemelli with Chicken Livers
|Cooking oil||2 Tablespoon|
|Chicken livers||1⁄2 Pound|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Pitted quartered black olives||1⁄2 Cup (8 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Gemelli||1 Pound, cooked al dente, drained|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
In a saucepan, heat the oil and cook the livers 5 minutes, or until evenly browned, but pink inside.
Remove the livers and chop them.
In the same saucepan in which the livers cooked, saute the mushrooms for 4 minutes.
Stir in the cooked livers, olives, and sherry.
Season with salt and pepper and cook for 3 minutes, stirring well.
In a buttered casserole, arrange a layer of the cooked pasta, top with an even layer of the chicken liver mixture, and sprinkle generously with the cheese.
Place under a broiler for 3 minutes, or until the cheese has melted and is golden.