||CHICKEN LIVER SPAGHETTI SAUCE
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.