Enrico Caruso was a foodie at heart long before the word foodie ever came to be and he loved to cook and this dish was one of his favorite spaghetti recipes just as it is one of my favorite spaghetti recipes! Caruso dominated the opera scene of the day at the Metropolitan Opera house in New York City for eighteen years. Caruso, As an early foodie we come to find that Caruso loved chicken livers and incorporated them into this dishes whenever he could and as he did with San Marzano tomatoes, mushrooms, onions and garlic to create one of his favorite spaghetti dishes which we now call Pasta Con Fegatini Di Pollo, Aglio, Cipolle E Funghi or Pasta Alla Caruso!
Enrico Caruso loved to use pale yellow chicken livers if they could be found as they are usually fatter and have a sweeter taste than the usual dark red chicken livers that you find in supermarkets today. So if you plan to make this dish you should check with your local butcher or supermarket to make sure you get the fatter yellow chicken livers. As with so many spaghetti recipes it is best to saute the chicken livers separately from the spaghetti sauce and then reincorporate them later in the sauces development. You will get a hint of the livers flavor in the sauce when you remove the livers from the saute pan and sweat down the garlic and onions. Then once reincorporated into the sauce you will have all the flavors of the dish together making for a lovely pasta dish experience.
Get the Recipe: Pasta Alla Caruso
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