Spaghetti With Chicken Liver Sauce
|Olive oil||4 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Tomatoes||1 1⁄2 Pound, skinned and chopped|
|Red wine||1⁄2 Cup (8 tbs)|
|Chopped fresh herbs||1 1⁄4 Tablespoon (Mixed Parsley, Marjoram And Thyme)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chicken livers||12 Ounce|
Heat oil in a large pan and gently saute chopped onion and garlic for 5-10 minutes until soft but not brown.
Add skinned, chopped tomatoes, wine, herbs, salt and pepper.
Simmer uncovered for 30 minutes or until the sauce thickens.
Trim chicken livers and cut into small 1/2 inch pieces.
Saute chicken livers in heated butter or margarine until browned on the outside (2-3 minutes).
Add chicken livers to tomato sauce.
Boil spaghetti in a large pan of boiling, salted water, drain well and serve hot with hot chicken liver sauce on top.
Storage tip: Store the tomato sauce without the chicken livers in a covered container in refrigerator.
Store fried chicken livers covered, separately, in refrigerator.
Add chicken livers to sauce before reheating the next day.
Cook spaghetti just before serving.
Cooked spaghetti does not store or reheat well.