Directory:KJ Kitchens/Pasta Alla Caruso - Revision history

OmniMediaGroup: bullet wine

2007-01-30T18:53:43Z

bullet wine

OmniMediaGroup: format & tag

2007-01-30T18:52:48Z

format & tag

OmniMediaGroup at 17:02, 29 January 2007

2007-01-29T17:02:40Z

OmniMediaGroup: off to Italy initial recipe

2007-01-29T17:02:03Z

off to Italy initial recipe

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Pasta Alla Caruso

* 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. unsalted butter
* 1 lb. assorted mushrooms, shiitake (stems removed), portobello, crimini, white button, sliced thinly 1 cup dry red wine
* 1 28 oz. can, peeled tomatoes
* 2 Tbs. flat-leafed italian parsley, finely chopped
* salt & freshly ground black pepper
* 1 Lb. spaghetti or perciatelli

Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they are
slightly browned and firm. Remove livers and set aside. Pour off the olive
oil, then add the two tablespoons of butter. When the butter has foamed and
the foam begins to subside, add the mushrooms, tossing to coat with the
butter. Cook for four or five minutes, until the mushrooms begin to give off
some of their juices. Add the wine all at once, scraping the bottom of the
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so 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. Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts of
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped
parsley.

@@ Line 23: / Line 23: @@
 * 1 lb. [[Recipe Ingredient:=chicken livers]], separated into individual lobes, all visible fat removed
 * 2 tbs. unsalted [[Recipe Ingredient:=butter]]
-* 1 lb. assorted [[Recipe Ingredient:=mushrooms]], shiitake (stems removed), portobello, crimini, white button, sliced thinly 1 cup dry red wine
+* 1 lb. assorted [[Recipe Ingredient:=mushrooms]], shiitake (stems removed), portobello, crimini, white button, sliced thinly
 * 1 28 oz. can, peeled [[Recipe Ingredient:=tomatoes]]
 * 2 Tbs. flat-leafed italian [[Recipe Ingredient:=parsley]], finely chopped

@@ Line 1: / Line 1: @@
-Pasta Alla Caruso
+== Pasta Alla Caruso ==
+<!--Short Adsense-->
+{| align=right
-* 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
+<adsense>
-* 2 tbs. unsalted butter
+google_ad_client = "pub-5512298628457000";
-* 1 lb. assorted mushrooms, shiitake (stems removed), portobello, crimini, white button, sliced thinly 1 cup dry red wine
+google_ad_width = 120;
-* 1 28 oz. can, peeled tomatoes
+google_ad_height = 240;
-* 2 Tbs. flat-leafed italian parsley, finely chopped
+google_ad_format = "120x240_as";
 * salt & freshly ground black pepper
-* 1 lb. spaghetti or perciatelli
+* 1 lb. [[Recipe Ingredient:=spaghetti]] or [[Recipe Ingredient:=perciatelli]]
+=== Directions: ===
 Heat a saute pan over high heat, then add the olive oil. Flour the chicken
 livers, shaking off any excess and add to the pan. Saute until they are
@@ Line 31: / Line 48: @@
 divide into four plates, top with the sauce, garnish with the chopped
 parsley.