Strangozzi With Veal Chicken Liver Sauce Recipes

Steps:

• In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
• Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.

Steps:

• Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
• Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

Steps:

• For the sauce: Drop the onion, carrot, celery, and garlic into the food processor, mince finely to an even-textured pestata. Pour the olive oil into the big skillet, and set it over medium-high heat. Scrape in the pestata, cook, stirring occasionally, until it begins to stick to the pan bottom, about 5 minutes. Lower and scatter the ground veal in the pan, crumbling apart any clumps. Season the meat with a teaspoon salt. As the veal starts to sizzle and release its juices, raise the heat, and cook, stirring often, until all the liquid has evaporated and the meat is dry and lightly caramelized, about 10 minutes. Clear a space in the center of the pan, dump in the chicken livers, and cook them in the hot spot for a minute or two, until they're all sizzling and lightly colored, then stir the livers and veal together. Pour in the white wine, bring it to a boil over high heat, and let it cook until almost completely evaporated. Pour in the crushed tomatoes and 2 cups of slosh water (used to rinse the tomato cans and bowl), season with remaining teaspoon salt, and stir with the meats. Bring the sauce to a boil, adjust the heat to keep it bubbling steadily, and let it cook, uncovered, for 20 minutes or so. Lower the heat to maintain a gentle simmer, and cook the sauce for another hour, or until it has good flavor and is reduced to a consistency you like for dressing pasta. You can use some of the sauce right away-you'll need half of it to dress strangozzi-or let it cool, then refrigerate or freeze for later Cook the strangozzi for about 5 minutes until barely al dente and drop it into the simmering sauce & toss strangozzi and sauce until all the strands are coated. Turn off the heat, sprinkle a cup or so of grated cheese over the strangozzi, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.

Steps:

• For the sauce: Drop the onion, carrot, celery, and garlic into the food processor, and mince finely to an even-textured pestata. Crumble the ground veal into a bowl, breaking up any clumps of meat.
• Pour the olive oil into the big skillet, and set it over medium-high heat. Scrape in the pestata, spread it around the pan, and let it cook, stirring occasionally, until it begins to stick to the pan bottom, about 5 minutes. Lower the heat a bit, and scatter the ground veal in the pan, crumbling apart any clumps. Season the meat with 1 teaspoon salt, and stir the meat and pestata together. As the veal starts to sizzle and release its juices, raise the heat, and cook, stirring often, until all the liquid has evaporated and the meat is dry and lightly caramelized, about 10 minutes.
• Clear a space in the center of the pan, dump in the chicken livers, and cook them in the hot spot for a minute or two, until they're all sizzling and lightly colored, then stir the livers and veal together.
• Pour in the white wine, bring it to a boil over high heat, and let it cook until almost completely evaporated. Pour in the crushed tomatoes and 2 cups of slosh water (used to rinse the tomato can and bowl), season with the remaining teaspoon of salt, and stir with the meats.
• Bring the sauce to a boil, adjust the heat to keep it bubbling steadily, and let it cook, uncovered, for 20 minutes or so. Lower the heat to maintain a gentle simmer, and cook the sauce for another hour, or until it has good flavor and is reduced to a consistency you like for dressing pasta. You can use some of the sauce right away-you'll need half of it to dress strangozzi-or let it cool, then refrigerate or freeze for later use.
• For cooking and dressing the strangozzi: Bring a large pot of well-salted water (at least 6 quarts water with 1 tablespoon salt) to a rolling boil. Heat half the meat sauce, about 3 cups, to a bare simmer in a wide skillet or sauté pan (if you've just made the sauce, use the same pan). If the sauce has cooled and thickened, loosen it with some of the pasta water.
• Shake any excess flour from the nests of strangozzi, and drop all the pasta into the pot, stirring and separating the strands. Rapidly return the water to a rolling boil, and cook the strangozzi for about 5 minutes, stirring occasionally, until barely al dente.
• Lift out the pasta quickly, let it drain for a moment, and drop it into the simmering sauce. Over low heat, toss strangozzi and sauce together for a minute or two, until all the strands are coated and perfectly al dente. (Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.)
• Turn off the heat, sprinkle a cup or so of grated cheese over the strangozzi, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.