A very simple, easy-to-prepare dish, Incanestrato Cheese with Chicken Livers and Noodles is perfect for a light lunch or supper. Serve with a tossed green salad and some Chianti wine.
2 fl. oz. olive oil
1 medium-sized onion, finely chopped
1 garlic clove, crushed
1 lb. chicken livers, washed, dried and chopped
14 oz. canned peeled tomatoes
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 pints water
1 lb. egg noodles
1 oz. butter
4 oz. Incanestrato cheese, grated
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for
7 minutes or until the onion is soft and translucent but not brown. Add the chicken livers and cook, stirring and turning occasionally, for
5 minutes, or until the meat is lightly browned. Stir in the tomatoes and their can juice, then add
½ teaspoon of the salt and the pepper. Cover the pan, reduce the heat to low and simmer the mixture for
Meanwhile, in a large saucepan, bring the water and the remaining salt to the boil over moderately high heat. Reduce the heat to moderate and drop the egg noodles into the water. Cook the noodles, stirring occasionally, for 6 to 8 minutes, or until they are al dente, or just tender.
Remove the pan from the heat and drain the noodles in a colander.
Transfer the noodles to a large warmed serving dish. Stir in the butter, tossing with two large spoons until the butter has melted and the noodles are well coated with the butter.
Remove the chicken liver mixture from the heat and pour it over the noodles. Sprinkle over 2 ounces of the cheese.
Serve at once, with the remaining cheese.