Spaghetti alla Angelo
I use the pale yellow version of chicken livers as opposed to the dark red type. They are fatter, sweeter and less bitter than the dark red ones. Also the in order to get the best results from this dish, it's best to sauté the chicken livers separately and then add them to the sauce.
1 pound of chicken livers separated into individual lobes and all visible fat removed
1 cup of flour for coating
2 Tbls of extra virgin olive oil
2 Tbls of butter
2 cloves of garlic, chopped
1 yellow onion, chopped
4 oz. of white button mushrooms, sliced
4 oz. of shitake mushrooms, sliced
1 cup of dry red wine
1 16 oz jar of Angelo's Garlic Marinara sauce
1/4 cup of parsley, chopped
1/2 tsp of fresh ground black pepper
1/2 tsp of salt
1 pound of spaghetti
First thing, you need to season the flour with a little salt and pepper. Then coat the chicken livers in the flour.
In a large skillet, saute the chicken livers in the olive oil until brown and firm and later, remove the livers from the pan and set aside.
Next, add the butter to the pan and saute the garlic, onions and mushrooms for 5 minutes, and add the wine and reduce to about half. Lower the heat a little and add the jar of Angelo's Garlic Marinara sauce to the pan.
Slice the chicken livers in half and add them to the mixture. I like to season with salt and pepper and cook on low heat for around thirty minutes.
OK, so far? Now you gotta make the Spaghetti, so take 6 quarts of boiling salted water. Then add the Spaghetti. You'll cook the spaghetti until al dente, drain it and put it on a plate. Cover it with the sauce and garnish with parsley.
Serve with parmesan cheese. It should serve 4 people.
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