Chicken Livers Caruso Recipes

SPAGHETTI CARUSO FOR 2

Steps:

• Flour the chicken livers, shaking off any excess and reserve on a plate.
• In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
• Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
• Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
• Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
• Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
• Serve immediately.
• From Mary Lombardi, Gurnee +larry#1 + Popsie:.

CHOPPED CHICKEN LIVERS

Steps:

• Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
• In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
• Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
• Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
• Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
• In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
• Yields: about 1/2 cup

SPAGHETTI CARUSO

Steps:

• Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
• Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes. Sprinkle with garlic and stir. Add the tomato mixture and bring to a boil. Stir in the rosemary, oregano, salt and pepper. Cook about 15 minutes, stirring occasionally.
• Meanwhile, pick over the livers, cutting away dark spots and fibers. Cut each liver in half. Line a mixing bowl with a sieve and set aside.
• Bring a large amount of water to a boil to cook the spaghetti.
• Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
• Heat the corn oil in a heavy skillet and add half of the livers at a time. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch. As the livers are browned, transfer them to the sieve. Continue cooking until all the livers are cooked and drained.
• Pour the fat from the skillet and wipe it clean. Add half of the butter to the skillet and cook until butter is melted and foamy. Add the livers and cook about one minute, tossing them in the hot butter.
• As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
• Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss. Pour the mushroom and tomato sauce over the spaghetti and toss. Arrange the livers on top. Sprinkle with cheese and serve hot.

AMAZING GARLIC CHICKEN LIVERS

Steps:

• Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

CHICKEN CARUSO AND RICE

Steps:

• Prepare rice according to package directions; set aside.
• Cut chicken breasts into 1/4 inch strips.
• Sprinkle chicken strips with garlic salt and pepper to taste.
• In a large non-stick skillet, saute the chicken strips and celery in the melted butter for 4-5 minutes or until chicken is not pink.
• Add in the spaghetti sauce, Italian seasoning, and basil; stir to combine.
• Bring mixture to a boil; cover, lower heat, and simmer 10 minutes.
• Serve over rice.
• Sprinkle with Parmesan cheese.

JUST CHICKEN LIVERS

Steps:

• Stir salt, pepper and oregano into flour in small bowl.
• Dredge chicken livers in flour mixture.
• Heat oil in frying pan.
• Add livers and fry 10 minutes, turning frequently.
• Squeeze fresh lemon juice over top before serving.

CHICKEN LIVERS CARUSO

Steps:

• Sauté the onions, mushrooms, green pepper and garlic in a heavy skillet in oil. Add the salt, oregano and chicken livers and cook until the livers are brown. Add the basil, tomatoes and sugar, cover and simmer for 30 minutes. Cook the linguini in boiling salted water for 8minutes and drain in a colander. Do not rinse. Place the linguini in a large bowl, mix in the sauce. Serve with Romano cheese.

SPAGHETTI ALLA CARUSO ( TENOR SPAGHETTI )

Steps:

• Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.
• In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.
• Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.
• Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.
• Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.