LIDIA'S ITALY - STRANGOZZI WITH VEAL AND CHICKEN LIVER SAUCE
Steps:
- For the sauce: Drop the onion, carrot, celery, and garlic into the food processor, mince finely to an even-textured pestata. Pour the olive oil into the big skillet, and set it over medium-high heat. Scrape in the pestata, cook, stirring occasionally, until it begins to stick to the pan bottom, about 5 minutes. Lower and scatter the ground veal in the pan, crumbling apart any clumps. Season the meat with a teaspoon salt. As the veal starts to sizzle and release its juices, raise the heat, and cook, stirring often, until all the liquid has evaporated and the meat is dry and lightly caramelized, about 10 minutes. Clear a space in the center of the pan, dump in the chicken livers, and cook them in the hot spot for a minute or two, until they're all sizzling and lightly colored, then stir the livers and veal together. Pour in the white wine, bring it to a boil over high heat, and let it cook until almost completely evaporated. Pour in the crushed tomatoes and 2 cups of slosh water (used to rinse the tomato cans and bowl), season with remaining teaspoon salt, and stir with the meats. Bring the sauce to a boil, adjust the heat to keep it bubbling steadily, and let it cook, uncovered, for 20 minutes or so. Lower the heat to maintain a gentle simmer, and cook the sauce for another hour, or until it has good flavor and is reduced to a consistency you like for dressing pasta. You can use some of the sauce right away-you'll need half of it to dress strangozzi-or let it cool, then refrigerate or freeze for later Cook the strangozzi for about 5 minutes until barely al dente and drop it into the simmering sauce & toss strangozzi and sauce until all the strands are coated. Turn off the heat, sprinkle a cup or so of grated cheese over the strangozzi, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
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Catherine Free
catherine_free78@yahoo.comThis was a great recipe! The sauce was especially delicious, and the stranguzzi was cooked perfectly. I will definitely be making this again.
Sara Ahy
a-sara51@hotmail.comI'm not a huge fan of liver, but I decided to give this recipe a try anyway. I was pleasantly surprised! The liver flavor was very mild, and the sauce was still very flavorful. I would definitely make this again.
malikali malikali
malikali_malikali@yahoo.comThis recipe was delicious! The veal and chicken liver sauce was rich and flavorful, and the stranguzzi was cooked perfectly. I will definitely be making this again.
Danny6969
danny6969@hotmail.frI made this dish for my family last night and they loved it! The veal and chicken liver sauce was so flavorful, and the stranguzzi was cooked perfectly. Even my picky kids ate it all up. I will definitely be making this again.
Mohsin Akmal
akmalm73@gmail.comThis recipe was a bit too complicated for me, but it turned out great! The sauce was especially delicious, and the stranguzzi was cooked perfectly. I will definitely be making this again, but maybe with a simpler sauce next time.
Isaca Kacha
isaca.k15@gmail.comI'm not a big fan of veal, but I decided to give this recipe a try anyway. I was pleasantly surprised! The veal was very tender and flavorful, and the sauce was delicious. I would definitely make this again.
Family history
historyfamily@gmail.comThis was a great recipe! I made it for a dinner party and everyone loved it. The sauce was especially delicious, and the stranguzzi was cooked perfectly. I will definitely be making this again.
Mashalking22 Mashalking22
m16@gmail.comI've made this dish several times now, and it's always a hit. The sauce is so rich and flavorful, and the stranguzzi is the perfect pasta for it. I usually serve it with a side of roasted vegetables.
The 10 year old farmer Majid
tmajid@aol.comI'm not a huge fan of liver, but I decided to give this recipe a try anyway. I was pleasantly surprised! The liver flavor was very mild, and the sauce was still very flavorful. I would definitely make this again.
Bright Adarkwah
bright-a13@yahoo.comThis recipe was a bit more time-consuming than I expected, but it was worth it. The sauce was amazing, and the stranguzzi was the perfect pasta for it. I will definitely be making this again, but maybe on a weekend when I have more time.
Sazzatul Wife
sazzatulw@aol.comI made this dish for my family last night and they loved it! The veal and chicken liver sauce was so flavorful, and the stranguzzi was cooked perfectly. Even my picky kids ate it all up.
Monica Carlisle
m.carlisle@aol.comThis was a great recipe for a special occasion meal. The sauce was especially impressive, and the stranguzzi was a nice change from the usual spaghetti or penne. Will definitely make this again for guests.
Marilou Torres
torres97@yahoo.comI've never had stranguzzi before, but I'm so glad I tried it with this recipe. The pasta was the perfect vehicle for the flavorful sauce, and the whole dish came together beautifully. Highly recommend!
Jafar Uswege
jafar-uswege@hotmail.comWow, this dish was absolutely delicious! The flavors of the veal and chicken liver sauce were so rich and complex, and the stranguzzi pasta was cooked perfectly al dente. I will definitely be making this again!