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  • Chicken Liver Spaghetti Sauce

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    Chicken Liver Spaghetti Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lt Chicken livers See Note Salt and Pepper to taste
    • 1 x Clove Garlic minced fine
    • 2 med Onions minced
    • 4 tsp Extra virgin olive oil
    • 2 1/2 c. Tomatoes See Note
    • 6 ounce Tomato Paste sm can.
    • 1 tsp Fresh Basil minced
    • 1 sprg Rosemary to taste
    • 1/2 tsp Fresh Oregano crushed
    • 1/4 tsp Cinnamon Salt and Cayenne to taste
    • 1/2 c. Dry Red Wine
    • 3 x Neem leaf, Curry leaf Use Bay leaf as substitute

    Directions

    1. NOTE:Seasoned Flour, mix 3/4 c. of flour with salt and pepper.
    2. NOTE:Tomatoes, 2 1/2 c. of canned or possibly fresh tomato meat, peeled, and passed through a strainer. Remove the seeds.
    3. NOTE:Livers, Method 1. quarterlivers,remove membranes dredge with seasoned flour, saute/fry livers in 2 t oil, set aside. Add in livers to the sauce during last 10 min of cooking.
    4. Method 2. quarter livers remove membranes and blanch in 3 c. of simmering seasoned water, set aside. Add in livers to the sauce during last 10 min of cooking. SAUCE: Saute/fry onions in 2 t oil till soft, add in garlic saute/fry 2 more min. Add in tomatoes, paste, seasoning, and wine. Stir regularly over low heat, simmer for about an hour. Results should be smooth and creamy, This sauce is a very good basic sauce. This original intention of this sauce was to fix chicken livers in a very fine tomato sauce to serve on noodles or possibly pasta.

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