2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes, all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli
Heat a saute pan over high heat, then add the olive oil.
Flour the chicken livers, shaking off any excess and add to the pan.
Saute until they are slightly browned and firm.
Remove livers and set aside.
Pour off the olive oil, then add the two tablespoons of butter.
When the butter has foamed and the foam begins to subside, add the mushrooms, tossing to coat with the butter.
Cook for four or five minutes, until the mushrooms begin to give off some of their juices.
Add the wine all at once, scraping the bottom of the pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine.
Adjust the heat so the mixture barely simmers.
Slice the chicken livers crosswise into half−inch rounds and add them, with any of their accumulated juices, to the tomato sauce.
Taste for seasoning, add salt and pepper if necessary, then cook over low heat for about thirty minutes, or until the extraneous juices have evaporated.
In the meantime, bring a large pot with about six quarts of water to a boil.
Add the pasta and cook until al dente.
Drain the pasta, divide into four plates, top with the sauce, garnish with the chopped parsley.