Fettuccine With Tomato And 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:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
• Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
• Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

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:

• In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
• Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
• In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
• Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
• Toss the spaghetti in the pot with the sauce and parmesan cheese.
• Buon appetito!

Steps:

• To prepare the sauce: Drop the dried porcini into the hot stock, and let it rehydrate for 30 minutes or longer. Before you start cooking, lift the soaked mushrooms from the stock and squeeze them dry-saving all the liquid, of course. Cut the mushrooms in bite-sized pieces, about 1/2 inch. Let the stock sit so any sediment settles to the bottom of the container.
• Pour 1/3 cup olive oil in the skillet, and set it over medium-high heat. Stir in the onion and garlic, and salt lightly. Cook the onion for a couple of minutes, until it's wilting and sizzling.
• Clear a space in the pan, and drop in the prosciutto strips. Toss these in the hot spot to caramelize for a minute, then stir them in with the onion.
• Clear another hot spot for the chopped chicken livers; salt the pieces lightly, stir for a minute until they start to sizzle, then mix with everything else.
• Introduce the porcini the same way: cook them for a minute in a hot spot, then stir in with other ingredients.
• Pour in the wine, bring it to a boil, and let it bubble for a minute or so. Pour in the mushroom-soaking stock (but not the sediment in the container). Bring to a boil, and let cook rapidly to reduce slightly, about 2 minutes.
• Pour the crushed tomatoes and their juices into the pan, and stir. Rinse the tomato container with a cup or so of "slosh" water, and stir in. Season lightly with salt.
• Bring the sauce to a boil, then adjust the heat to keep it perking gently. Stir in another 2 tablespoons of olive oil; cook the sauce uncovered for about 20 minutes, to thicken it and develop the flavors.
• As the sauce cooks, start heating a large pot of water for the fettuccine, if you will be serving it right away. You will need about 8 quarts of water with 2 tablespoons of coarse salt for this big batch of fresh fettuccine.
• When the sauce is almost reduced to the consistency you like, start cooking the pasta. (If you will be cooking the pasta later, turn off the heat and let sauce cool; it will thicken as it sits.)
• Have the pasta water at a full rolling boil. Just before adding the fettuccine, shake each small nest of noodles in a colander or sieve to remove excess flour.
• Drop in the fettuccine nests at the same time; keep stirring and lifting with tongs to loosen the nests and separate the strands. Cover the pot, and bring the water back to the boil over high heat; stir once or twice to keep the fettuccine from sticking. (At this point, bring your sauce to a simmer if it has been turned off.)
• When the water's at a rolling boil again, stir and cook the fettuccine for about 2 minutes, or until the strands are cooked al dente. Lift out the noodles in big bunches, using tongs and a spider, and lower them into the sauce; work quickly, so the noodles don't overcook.
• Toss the fettuccine continuously in the simmering sauce until they're all coated. If the sauce is too thick, loosen it with spoonfuls of hot pasta-cooking water; if the sauce is soupy, cook rapidly over high heat for a few moments to thicken.
• Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil.
• Serve right away-from the skillet, or a large warm serving bowl if you prefer-passing more cheese at the table.