St francis spaghetti sauce with chicken liver
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| Tomato sauce | ||
| 3 | slices | Bacon -- cut into small |
| Piece | ||
| Optional | ||
| ¼ | cup | Olive oil |
| 1 | medium | Size onion -- chopped fine |
| 1 | large | Garlic clove -- minced |
| 3 | pounds | Peeled and coarsely chopped |
| Tomatoes or 2 large cans of | ||
| Peeled tomatoes | ||
| 1 | cup | Tomato juice |
| ¼ | cup | Fresh chopped parsley |
| 1 | Bay leaf | |
| Salt and pepper to taste | ||
| Parsley springs for garnish | ||
| Chicken livers | ||
| 1 | pounds | Chicken livers |
| 2 | tablespoons | Cooking oil or butter |
| Salt and pepper to taste | ||
| ½ | cup | Dry red wine |
Directions
Sauce: Saute the bacon in the olive oil, then add the onion, sauteing until it is golden. Stir in the garlic, tomatoes, tomato juice, parsley, bay leaf and salt and pepper. Cover and simmmer stirring occasionaly for ½ hor. You may have to add more tomat Livers: Wash the chicken livers, pat them dry and cut each in half, removing tissue, saute in oil or butter until browned. Season them with salt and pepper, add wine, and cook them over a low heat for 10 minutes. After the tomato sauce is cooked, add the chicken livers and heat well. Serve over freshly prepared spaghetti or noodles. Sprinkle parsley on top
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman