Fegato Sauce for Pasta

Click to Enlarge	Fegato Sauce for Pasta Italian
Click to Enlarge	For 1 # Effort: Sched: DoAhead:	pasta easy 45 min Yes		A remarkably tasty meat sauce for pasta. The title is in Italian to get you past the fact it's made of liver. Liver haters may be doubters, but if you don't tell them what it is they'll probably like it. It's shown here with Fettuccini.

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Chicken Livers
Lamb Liver
Anchovy filets
Garlic
Onion
Parsley flatleaf
Bacon smoked
Capers
Lemon zest of
Olive Oil
Wine Red
Salt
Pepper
-- Garnish
Parsley

Prep

Chop CHICKEN LIVER and LAMB LIVER very fine, mix.
Chop ANCHOVIES and GARLIC fine, mix.
Chop ONION, PARSLEY, BACON and CAPERS fine, mix all.
Zest 1/2 LEMON taking all the yellow and a little white.

Run

Heat OLIVE OIL in a sauté pan and fry Garlic / Anchovy mix stirring over moderate heat until Garlic threatens to color.
Stir in Onion mix and fry stirring over moderate heat until well softened.
Stir in RED WINE and Liver mix, turn up heat a bit and fry stirring for about 10 minutes or so. Season to taste with SALT and PEPPER (this recipe should be liberal with the pepper).
Serve warm over warm pasta, garnish with Parsley.

NOTES:

U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
yjn_liver1 050802 lci57