Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
Table of Contents
Crinella Winery
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Our Grandparents Favorites
Pheasant Cacciatore
Italian Chicken Stock
Pasta Asciutta Sauce
Spaghetti a la Caruso
2004 Sauvignon Blanc
2003 Sauvignon Blanc
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Spaghetti a la Caruso (
Domenico Zurlo's Favorite)
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1 pound, chicken livers, well drained and cut into 1 inch segments
2 pounds, spaghetti (use a thick noodle, such as bucatini)
12 quarts water
1/2 pound mushrooms
1/2 cup, olive oil
12 cloves, garlic, minced
1 cup, dry sherry (Marsala or Madeira is best)
1 cup, coarsely chopped fresh basil (or 4 tablespoons dry basil)
1 teaspoon, salt
1 teaspoon, freshly ground black pepper
2 cups, grated Romano cheese
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Heat olive oil in large, deep-sided skillet. Add mushrooms when oil is
hot.
Sauté mushrooms until slightly crispy, then add chicken livers and
stir frequently, browning on all sides.
While chicken livers are being
sauteed, add a teaspoon of salt and a few drops of olive oil to boiling
water, and then add spaghetti.
While spaghetti is cooking (about 12
minutes), add wine to chicken livers and mushrooms, continue to stir until
wine is reduced by 1/2, then reduce heat and
add garlic, basil, salt and pepper.
As soon as spaghetti is cooked, drain
and add to the skillet, adding a cup of grated cheese (reserving the
second cup to sprinkle on top of the servings), and toss until the livers,
mushrooms and spaghetti are well mixed.
Serves about a 6 as main course,
or 12 as a side dish with roasted chicken.
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