Spaghetti Caruso
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3cups canned imported tomatoes with tomato paste or 2¾ cups canned imported tomatoes and ¼ cup tomato paste
- ¼cup olive oil
- ½pound mushrooms cut into ¼-inch-thick slices, about 4 cups
- 1teaspoon finely minced garlic
- ½teaspoon chopped fresh rosemary or half the amount dried
- ½teaspoon dried oregano
- Salt to taste if desired
- Freshly ground pepper to taste
- 1¼pounds fresh chicken livers
- ½cup flour
- ⅓cup corn, peanut or vegetable oil
- 4tablespoons butter
- ¾pound spaghetti, spaghettini or capellini
- ½cup freshly grated Parmesan cheese or more to taste
Nutritional analysis per serving (4 servings)
1181 calories; 58 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 8 grams polyunsaturated fat; 118 grams carbohydrates; 12 grams dietary fiber; 28 grams sugars; 54 grams protein; 1895 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
Bring a large amount of water to a boil to cook the spaghetti.
- Step 5
Season the flour with salt and pepper. Dredge the livers in the flour, shaking off the excess.
- Step 6
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.
- Step 7
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.
- Step 8
As the livers are cooked add the spaghetti to the boiling water. Cook, stirring, 5 minutes or longer until tender. Drain.
- Step 9
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.
Private Notes
Comments
LOVE Spaghetti Caruso! Never made it before, but I remember having it decades ago. It's hard to find in a restaurant! Having pretty much followed this recipe I have the following observations: IT NEEDS AN ONION. IT NEEDS MORE GARLIC THAN THAT!!! AND the livers should be incorporated in the sauce, not served on top. That buttery richness in those livers permeates the sauce and makes it something it wasn't before. Other than that, I'm so glad it gave me the inspiration to try this.
This NYT recipe is puzzling. 1. “3cups canned imported tomatoes with tomato paste or 2¾cups canned imported tomatoes and ¼ cup tomato paste” Huh? Not clear what this means. No quality tomatoes I buy (or ever care to use) come pre-packed with tomato paste. 2 “Line a mixing bowl with a sieve…” Once again…huh? “Line” mixing bowl? Do you mean put sieve over mixing bowl? And secondly, what’s the purpose of this? To drain grease? How about paper towels? 3 Why cook the livers twice?
I would use olive oil. Fully cook your tomato sauce. Sauté rapidly the chicken livers in a very hot skillet. They should be completely browned but cooked no more than 90 seconds. Pour off any excessive olive oil. Try to leave all the fond brown bits. Add the tomato sauce. Cook seconds. Serve atop cooked pasta. N.B. over cooking the chicken livers will kill the dish. When cooked perfectly, the chicken livers explode in your mouth!
Went to the 13 Coins in Seattle. Spaghetti Caruso was no longer on the menu. I asked the waiter about it. "No longer on the menu." I asked if the cook would make it for me. He left and came back, "The cook said you are sick, but he'll make it for you."