Ingredients
1 pound tagliarellin (flat egg noodles, 1/8 inch wide)
4 tablespoons olive oil
1 cup mushrooms, sliced
4 chicken livers, chopped
1 pimiento, cut up
1 tablespoon flour
1 can tomato sauce
1/2 cup water
2 bouillon cubes
Parmesan cheese, grated
Directions
Cook tagliarellini in plenty of boiling, salted water until tender; drain.
Fry mushrooms in hot olive oil 10 minutes; remove from oil to hot plate, and fry chicken livers, season and remove to hot plate.
Stir in flour, adding more olive oil if needed, and brown; add tomato sauce, water, bouillon; stir until smooth and slightly thickened.
Combine hot tagliarellini with chicken livers, mushrooms, pimiento and 1 heating tablespoon of cheese.
Heap tagliarellini on a platter, cover with sauce, and sprinkle with cheese.
Serves 6.
Notes
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 -- Edouard Vuillard: L'aiguillee, 1868. |
