Chicken Liver Spaghetti Sauce
poultry
1 liter chicken livers see note
1 salt and pepper to taste
1 clove garlic chopped fine
2 medium onions chopped
4 teaspoon olive oil
2 1/2 cup tomatoes see note
6 oz tomato paste sm can.
1 teaspoon fresh basil chopped
1 sprig rosemary to taste
1/2 teaspoon fresh oregano crushed
1/4 teaspoon cinnamon
1 salt and cayenne to taste
1/2 cup dry red wine
3 neem leaf, curry leaf
1 use bay leaf as substitute
NOTE:Seasoned Flour, mix 3/4 cup of flour with salt and pepper. NOTE: Tomatoes, 2 1/2 cups of canned or fresh tomato meat, peeled, and passed through a strainer. Remove the seeds. NOTE:Livers, Method 1. quarter livers,remove membranes dredge with seasoned flour, saute livers in 2 t oil, set aside. Add livers to the sauce during last 10 minutes of cooking. Method 2. quarter livers remove membranes and blanch in 3 cups of simmering seasoned water, set aside. Add livers to the sauce during last 10 minutes of cooking. SAUCE: Saute onions in 2 t oil until soft, add garlic saute 2 more minutes. Add 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 pasta.
Yield: 6 servings
