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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Ignatik Klokov
[email protected]I'll definitely be making this dish again!
Asad Orakzai147
[email protected]I'm not sure what went wrong, but this dish was a disaster.
Manha Videos
[email protected]This dish didn't really come together for me.
Hg Jbhj
[email protected]The sauce was a bit too thin.
Alexandra Stonewall
[email protected]I would have liked more vegetables in this dish.
Ogali Ikechukwu
[email protected]This dish was a bit too rich for me.
Ioanna Xenophontos
[email protected]I'm not a fan of the texture of strangolapreti.
kristhoffer buenaventura
[email protected]I thought the liver was a bit overcooked.
Brittany Heim-Harney
[email protected]This recipe was a bit too salty for my taste.
JOSHUA MUANYA
[email protected]I'm not sure I would make this dish again. It was good, but not great.
Ch jawad Jutt
[email protected]The sauce in this dish is amazing! I could eat it with a spoon.
Neli Kamal
[email protected]I had some trouble finding veal, so I used chicken instead. It still turned out great!
Ana Tamayo
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Maher El Gamil
[email protected]I've never had strangolapreti before, but I'm glad I tried it in this dish. It's a great pasta.
Olusegun Lawal
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the flavors.
Ben Tiley
[email protected]This recipe was easy to follow and the results were impressive! My family loved it.
Adnaanibrahim Sahid
[email protected]I'm not a huge fan of liver, but this dish was amazing! The liver was cooked perfectly and had a very mild flavor.
Anchor Joman Properties
[email protected]This dish was an absolute delight! The combination of veal, chicken liver, and strangolapreti was perfect, and the flavors were incredibly rich and complex.