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Spaghetti Caruso
This is a family recipe passed down as the favorite of Frank's great grandfather, Domenico Zurlo. I've run across a variety of recipes for this dish supposedly created for the opera tenor Enrico Caruso.
What you need
- 1 pound chicken livers, chopped
- 1 pound spaghetti
- 8 quarts water
- 1/2 pound mushrooms
- Olive oil
- 6 or more cloves garlic, minced
- 1 cup dry sherry or dry white wine
- 1 cup coarsely chopped fresh basil
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups grated Romano cheese
How to make it
- Heat olive oil in large, deep-sided skillet. Add mushrooms when oil is hot.
- Sauté mushrooms until slightly crispy, then add chicken livers and stir frequently, browning on all sides.
- While chicken livers are being sautéed, add salt to boiling water and then add spaghetti.
- While spaghetti is cooking, add wine to chicken livers and mushrooms, continue to stir until wine is reduced by 1/2, then reduce heat and add garlic, basil, salt and pepper.
- As soon as spaghetti is cooked, drain and add to the skillet, adding a cup of grated cheese (reserving the second cup to sprinkle on top of the servings), and toss until the livers, mushrooms and spaghetti are well mixed.
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