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X Italian Pasta Dishes
Spaghetti Florentine (using chicken livers, green pepper and tomato sauce)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound spaghetti

1 pound chicken livers, cooked
1 green pepper, minced
tomato sauce
salt and pepper
Parmesan cheese, grated


Cook spaghetti in boiling, salted water; drain.

Chop chicken livers and mix with green pepper, spaghetti and seasoning.

Serve with a generous amount of tomato sauce, sprinkled with cheese.

Serves 6.

Note: Other meats and chopped mushrooms may be substituted for the chicken livers.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Antonin Hudecek: Harmonie du soir, 1900.

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