Best Spaghetti Alla Caruso Recipes

Spaghetti Alla Caruso ( Tenor Spaghetti ) image

Provided by Alan in SW Florida

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 lb chicken liver, separated into individual lobes and all visible fat removed
1 cup all-purpose flour, for dredging
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 garlic cloves, minced
1 small onion, diced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, sliced
1 cup dry red wine
1 (28 ounce) can peeled san marzano tomatoes
1/4 cup fresh flat-leaf Italian parsley, chopped
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 (1 lb) box spaghetti, cooked al dente according to package directions
freshly grated parmigiano-reggiano cheese

Steps:

Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 896.4, Fat 20.6, SaturatedFat 6.8, Cholesterol 406.5, Sodium 728.1, Carbohydrate 125.5, Fiber 8.2, Sugar 10.3, Protein 41

Spaghetti Alla Caruso image

Provided by @MakeItYours

Number Of Ingredients 15

1 pound of chicken livers separated into individual lobes and all visible fat removed
1 cup of flour for dredging
2 Tbls of extra virgin olive oil
2 Tbls of butter
2 cloves of garlic, chopped
1 yellow onion, chopped
4 oz. of Crimini mushrooms, sliced
4 oz. of white button mushrooms, sliced
4 oz. of shitake mushrooms, sliced
1 cup of dry red wine
1 28 oz can of San Marzano tomatoes, peeled
1/4 cup of parsley, chopped
1/2 tsp of fresh ground black pepper
1/2 tsp of salt
1 pound of spaghetti

Steps:

Season the flour with a little salt and pepper.
Dredge the chicken livers in the flour.
In a large skillet, saute the chicken livers in the olive oil until brown and firm.
Remove the livers from the pan and set aside.
Add the butter to the pan and saute the garlic, onions and mushrooms for 5 minutes.
Add the wine and reduce to about half.
Puree the tomatoes and add then to the pan.
Slice the chicken livers in half and add them to the pan.
Season with salt and pepper and cook on low heat for around thirty minutes.
In 6 quarts of boiling salted water cook the spaghetti until al dente.
Drain and plate the pasta.
Cover with the sauce and garnish with parsley.
Serve with Parmesan cheese. Serves 4 people.