| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon — diced |
| 1 |
lb |
Chicken livers — cut in |
|
|
Half |
| 1 |
|
Onion — finely chopped |
| 4 |
oz |
Mushroom pieces — drained |
| 1 |
|
Clove garlic — minced |
| 6 |
oz |
Tomato paste |
| 13 3/4 |
oz |
Chicken broth |
| 1 |
ts |
Italian seasoning |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
| 1/4 |
c |
Parsley — chopped |
| 1 |
lb |
Spaghetti — cooked, and |
|
|
Drained |
| 2 |
tb |
Soft butter |
|
|
Parmesan cheese — grated |
INSTRUCTIONS
1. In a large frying pan cook bacon until crisp and browned; remove with a
slotted spoon and drain on paper towels. In bacon drippings, cook chicken
livers, about half at a time until nicely browned on all sides; remove from
pan and reserve.
2. Add onion and mushrooms to pan cook until tender and beginning to brown.
Mix in garlic, tomato paste, chicken broth, Italian seasoning, salt, sugar.
and pepper. Bring to a boil reduce heat, and simmer, uncovered, for 17 to
20 minutes, stirring occasionally.
3. Return chicken livers and bacon to sauce; cook 5 minutes longer. Stir in
parsley. Lightly mix hot cooked spaghetti with butter; top with chicken
liver sauce. Add grated Parmesan cheese to taste.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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