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    PrimaRecipes --> Sauces

    category: Sauces
    keywords: Poultry
    servings: 6 servings
          1 l  Chicken livers See Note
               Salt and Pepper to taste
          1    Clove Garlic chopped fine
          2 md Onions chopped
          4 ts Olive Oil
      2 1/2 c  Tomatoes See Note
          6 oz Tomato Paste sm can.
          1 ts Fresh Basil chopped
          1    Sprig Rosemary to taste
        1/2 ts Fresh Oregano crushed
        1/4 ts Cinnamon
               Salt and Cayenne to taste
        1/2 c  Dry Red Wine
          3    Neem leaf, Curry leaf
               Use Bay leaf as substitute
    NOTE:Seasoned Flour, mix 3/4 cup of flour with salt and pepper. NOTE: Tomatoes, 2 1/2 cups of canned or fresh tomato meat, peeled, and passed through a strainer. Remove the seeds. NOTE:Livers, Method 1. quarter livers,remove membranes dredge with seasoned flour, saute livers in 2 t oil, set aside. Add livers to the sauce during last 10 minutes of cooking. Method 2. quarter livers remove membranes and blanch in 3 cups of simmering seasoned water, set aside. Add livers to the sauce during last 10 minutes of cooking. SAUCE: Saute onions in 2 t oil until soft, add garlic saute 2 more minutes. Add tomatoes, paste, seasoning, and wine. Stir regularly over low heat, simmer for about an hour. Results should be smooth and creamy, This sauce is a very good basic sauce. This original intention of this sauce was to fix chicken livers in a very fine tomato sauce to serve on noodles or pasta.

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