Ingredients :
2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. tasteless Butter
1 Lb. different mushrooms, Chinese black mushroom (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry wine
1 28 Oz. Can, bare-ass Tomatoes
2 Tbs. Flat-leafed Petroselinum crispum, finely shredded
Salt & freshly ground black pepper
1 Lb. pasta or Perciatelli
Heat a saute pan over high heat, then add the vegetable oil. Flour the chicken livers, shaking off any
excess and boost the pan. Saute till they're slightly bronzed and firm. take away livers and put aside.
Pour off the olive oil, then add the 2 tablespoons of butter. once the butter has foamed and
the foam begins to subside, add the mushrooms, moving to coat with the
butter. Cook for four or 5 minutes, till the mushrooms begin to present off
some of their juices. Add the wine all promptly, scraping rock bottom of the
pan to loosen any caramelized bits of liver and mushroom from rock bottom.
Continue, preparation over high heat till the wine has reduced by regarding .
Lower the warmth, puree the tomatoes through a food mill, or during a food
processor, then boost the mushrooms and wine. regulate the warmth that the
mixture barely simmers. Slice the chicken livers crosswise into half-inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. style for seasoning, add salt and pepper if necessary, then cook over
low heat for regarding thirty minutes, or till the extraneous juices have
evaporated. within the in the meantime, bring an oversized pot with regarding six quarts of
water to a boil. Add the food and cook till hard. Drain the food,
divide into four plates, prime with the sauce, garnish with the shredded
parsley.
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