Chicken Liver and Sage Sauce

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            FOOD FUNNY
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Once again we owe thanks to Anna Welander of Uppsala, Sweden for
today's food funny.

Differences If Chocolate Had Never Been Invented

9. Children would be greeted on Easter morning with the dreaded sight
of pressed Spam Bunnies.

8. Oreo middles would just all stick together in one gooey lump.

7. "Willy Wonka and the Sausage Factory" doesn't have the same ring
to it.

6. "Mah mama always told me life is like a box of... of... of...
look, a feather!"

5. S'mores would just not have the same appeal when made from graham
crackers, marshmallows and cucumber slices.

4. Sales of Yoo Hoo, the broccoli flavored soft drink, just don't
meet corporate expectations.

3. Whitman's Oyster Sampler would be their top Valentine's Day
seller.

2. Hot Ketchup Sundaes? Pass.

And the #1 Difference If Chocolate Had Never Been Invented

1. No one puts up with Swiss neutrality.

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            TODAY'S RECIPE
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This hearty, chunky sauce is especially good on large pasta shapes
like rigatoni, ziti, and pappardelle.

Chicken Liver and Sage Sauce

3 Tbs (45 ml) olive oil
8 oz (225 g) chicken livers, trimmed
Salt and freshly ground black pepper to taste
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) red wine or chicken stock
1 can (28 oz, 790 g) Italian plum tomatoes, chopped,
with their liquid
1/2 tsp (2 ml) dried sage
Pasta of choice cooked according to package directions
Freshly grated Parmesan cheese for garnish

Heat the oil in a large skillet over moderate heat. Season the
chicken livers with salt and pepper and saute in the oil until browned
on the outside but still pink in the center, about 3 minutes.
Transfer the chicken livers to a plate and saute the onion and garlic
until tender but not brown, about 5 minutes. Add the wine and reduce
by half. Add the tomatoes and sage and bring to a boil. Reduce the
heat and simmer uncovered for 10 minutes. Coarsely chop the livers
and transfer them and any juices that accumulated on the plate into
the sauce. Simmer until the livers are cooked through, about 2
minutes. Toss with cooked pasta and sprinkle with Parmesan cheese if
desired. Serves 4 to 6.
Received on Wed Mar 3 22:12:20 2004