Cuisine Featured: Italian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
7 T olive oil ½ tsp sugar
1½ c finely chopped onions 1 pound chicken livers
2 tsp finely chopped garlic 1/8 tsp freshly ground black
2 two-pound cans solid-pack pepper
tomatoes, and their liquid Flour
4 T tomato paste 6 to 8 quarts water
½ tsp basil 1 T salt
1 small bay leaf 1 pound spaghetti
3 tsp salt
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In a heavy 10- to 12-inch skillet, heatb 4 T of the oil over medium heat
until a light haze forms above it. Drop in the onions and garlic, and cook,
stirring frequently, for 6 to 8 minutes, or until the onions are soft and
translucent. Stir in the tomatoes and their liquid, then add the tomato
paste, basil, bay leaf, 2 tsp of the salt and ½ tsp of sugar. Bring to a
boil over high heat, then reduce the heat, partially cover the skillet, and
simmer for 35 minutes. Stir the sauce from time to time to prevent it from
sticking to the pan.Sprinkle the chicken livers with 1 tsp of salt and the pepper, then dredge them in flour. In a heavy skillet, heat the remaining 3 T of oil over high heat. Brown the livers in the hot oil, turning them with tongs, until they are golden brown on both sides. Set aside.
In a large kettle or soup pot, bring the water and 1 T of salt to a boil. Drop in the spaghetti and stir it gently with a wooden fork or spoon for a few minutes, to prevent the strands from sticking to one another. Boil over high heat, stirring occasionally, for 7 to 9 minutes, or until the pasta is tender. Test it by tasting a strand; it should be al dente --slightly resistant to the bite. Immediately drain the spaghetti in a large colander, lifting the strands with a fork to be sure it is thoroughly drained.
Stir the chicken livers into the hot sauce and cook for a minute ot two more, until they are heated through. Transfer the spaghetti to a large heated serving bowl and toss it with the chicken-liver sauce. Taste for seasoning and serve at once. Serves 4.
