Enrico Caruso wais one of the greatest tenors ever! One of his Favorite dishes was one he would make himself: "chicken livers Caruso". The rcipe I am making is a variation of that recipe and one that I also enjoy eating. This is also the basis of my recipe for "Liver Pate". If you like chicken livers I urge you
to try this recipe. ENJOY
INGREDIENTS:
1lb of chicken livers
1 lb pork ground sausage
1/2 lb goose liver
2 medium onions, peeled, cut in half and sliced
1/2 cup virgin olive oil
2 tbl of Italian mixed spices
2 tbl of flour
1/2 stick of unsalted butter
1 tab of Millers Soup Base (or equiv.)
DIRECTIONS:
1. pour the virgin olive oil into a lg
fry pan over moderate heat
2. when hot add the sliced onions and
saute until slightly brown
3. add the Millers soup base and stir
until incorporated
4. add the chicken livers that you have
removed any fat or gristle
5. add the spices and saute all about
6. add the sausage and continue simmering
7. put ingredients into a food processor and
mix until smooth
8. pour into a 6 cup, oven proof glass bowl that
you line with aluminum foil
9. place bowl in a shallow pan half way filled with
with water
10. bake at 350 degrees for a good hour with the bowl
covered with foil check doneness with tooth pick
11. place plate that just covers the inside of bowl and
add weight
12. will serve 15 to 20
to try this recipe. ENJOY
INGREDIENTS:
1lb of chicken livers
1 lb pork ground sausage
1/2 lb goose liver
2 medium onions, peeled, cut in half and sliced
1/2 cup virgin olive oil
2 tbl of Italian mixed spices
2 tbl of flour
1/2 stick of unsalted butter
1 tab of Millers Soup Base (or equiv.)
DIRECTIONS:
1. pour the virgin olive oil into a lg
fry pan over moderate heat
2. when hot add the sliced onions and
saute until slightly brown
3. add the Millers soup base and stir
until incorporated
4. add the chicken livers that you have
removed any fat or gristle
5. add the spices and saute all about
6. add the sausage and continue simmering
7. put ingredients into a food processor and
mix until smooth
8. pour into a 6 cup, oven proof glass bowl that
you line with aluminum foil
9. place bowl in a shallow pan half way filled with
with water
10. bake at 350 degrees for a good hour with the bowl
covered with foil check doneness with tooth pick
11. place plate that just covers the inside of bowl and
add weight
12. will serve 15 to 20
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