Ingredients
1 liter chicken livers see note
1 salt and pepper to taste
1 clove garlic chopped fine
2 medium onions chopped
4 tsp olive oil
2 1/2 cup tomatoes see note
6 oz tomato paste sm can.
1 tsp fresh basil chopped
1 sprig rosemary to taste
1/2 tsp fresh oregano crushed
1/4 tsp cinnamon
1 salt and cayenne to taste
1/2 cup dry red wine
3 neem leaf, curry leaf
1 use bay leaf as substitute
Directions
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.
Servings: 6 servings
Chicken Liver Spaghetti Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Meat; Pasta; Pasta Sauce
The History of Recipes
We are able to track the history of meal recipes far back into ancient history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these ancient records were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Aspicius tells us how the Roman cooks used a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, rue and dill. As we move on, there were two interesting cookery books which were published in the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that is familiar to us all today, but instead accounts of the types of meals on the menus of the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices such as rosemary and coriander. These new foods and tastes led to an increase in manuscripts on food, most of which are kept safe in private libraries. By the advent of the 20th century, cookery books are increasing in popularity as a result of more people being able to read, increased leisure time and being a little richer. The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Chicken Liver Spaghetti Sauce recipe.
