EGG NOODLES WITH CHICKEN LIVERS IN MASALA SAUCE

Egg Noodles with Chicken Livers in Masala sauce image

Provided by Joanna Gotwald

Time 40m

Number Of Ingredients 11

1 stick unsalted butter at room temperature
1 medium onion chopped
1 1/2 lb button mushrooms, sliced
1 lb chicken livers, washed, trimmed & cut in half
1 c masala or other deep red wine
1 1/2 tsp salt or to your taste
1 tsp ground black pepper or to your taste
1 lb egg noodles, cooked & drained
5 sprig(s) fresh parsley, chopped for garnish
1 c freshly grated parmesan cheese
** you may add extra wine and butter and a slurry of water and cornstarch in step #4 if needed.

Steps:

1. Heat 4 Tablespoons of unsalted butter in large skillet. Add Onions and Mushrooms and cook over Medium heat until slightly softened but not cooked through completely.
2. While the Onions and Mushrooms cook, Start cooking the Egg Noodles in large pan of well salted water until Al Dente. Drain Noodles and Melt in 4 Tablespoons of Unsalted butter tossing to coat all the noodles well with the butter. Set aside covered to keep warm while you finish the sauce.
3. Add the cleaned, trimmed and drained chicken livers and sauté until livers are almost cooked through. About 3 minutes on medium high heat.
4. Pour in Masala and bring to a bubble, stirring often for about 5 minutes on Medium high heat scraping the bottom of the pan to get up all the little bits and pieces. Cook at bubble to reduce wine and until the chicken livers are only slightly pink in center. **If you would like to make more sauce, remove chicken livers and mushrooms and onions and add additional wine and butter to the pan, stirring and scraping the pan, bring to a bubble and allow wine to reduce. if necessary you may add a small slurry of 1/2 cup water and 3 Tablespoons cornstarch to the mixture and bring to a bubbling boil and cook for about 5 minutes to thicken. that way you will have enough sauce to coat the noodles. Only if you want a lot of sauce.
5. Season to taste with Salt and Pepper and freshly ground parmesan cheese. Spoon over cooked and buttered egg noodles and garnish with fresh parsley.