1 pound elbow macaroni
1 onion, chopped
4 strips salami, cut up
3 tablespoons butter
1 pound chicken livers, chopped
1 tablespoons parsley, chopped
salt and pepper
Parmesan cheese, grated

Brown onion, parsley, chicken livers, and salami in melted butter; season.

Cook macaroni in boiling, salted water until tender; drain.

Combine macaroni with chicken liver mixture and serve hot, sprinkled with cheese.

Serves 6.

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 -- Italian illustration, before 1800.

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