Spaghetti With Chicken Livers

Recipe Ingredients

2		Bacon - diced
1 lb	454g / 16oz	Chicken livers - cut in
		Half
1		Onion - finely chopped
4 oz	113g	Mushroom pieces - drained
1		Garlic - minced
6 oz	170g	Tomato paste
13 3/4 oz	390g	Chicken broth
1 teaspoon	5ml	Italian seasoning
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
1		Pepper
1/4 cup	36g / 1.3oz	Parsley - chopped
1 lb	454g / 16oz	Spaghetti - cooked, and
		Drained
2 tablespoons	30ml	Soft butter
		Parmesan cheese - grated

Recipe Instructions

1. In a large frying pan cook bacon until crisp and browned; remove with a slotted spoon and drain on paper towels. In bacon drippings, cook chicken livers, about half at a time until nicely browned on all sides; remove from pan and reserve.

2. Add onion and mushrooms to pan cook until tender and beginning to brown. Mix in garlic, tomato paste, chicken broth, Italian seasoning, salt, sugar. and pepper. Bring to a boil reduce heat, and simmer, uncovered, for 17 to 20 minutes, stirring occasionally.

3. Return chicken livers and bacon to sauce; cook 5 minutes longer. Stir in parsley. Lightly mix hot cooked spaghetti with butter; top with chicken liver sauce. Add grated Parmesan cheese to taste.

Recipe By: the California Culinary Academy

Source:
Jim Fobel

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