| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces, Poultry | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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