Fettuccine With Chicken Livers, Onions & Cremini Mushrooms

• 1 lb fettuccine
• 1/4 cup extra virgin olive oil, divided (or less)
• 1 large onion, thinly sliced
• 1 bay leaf
• 1 lb chicken liver, cleaned
• 1/2 cup white wine
• 8 ounces cremini mushrooms (my friend used button mushrooms)
• 1 garlic clove, roasted
• to taste salt
• red pepper flakes, to taste (optional)
• to taste fresh ground black pepper
• 2 tablespoons Italian parsley, chopped
• 2 tablespoons pecorino romano cheese, grated
• 2 tablespoons parmigiano, grated

1. Bring a large pot of water to a boil.
2. Heat 2 tablespoons olive oil & red pepper flakes(if using) in a large skillet.
3. Saute onions until caramelized.
4. Add bay leaf and the livers.
5. Cook 5-7 minutes or until completely cooked through.
6. Add white wine and simmer until half the wine evaporates.
7. Heat remaining olive oil in a separate skillet.
8. Saute mushrooms & season with salt and pepper.
9. Cook until tender.
10. Combine mushrooms & roasted garlic with the livers.
11. Cook fettuccine according to the directions.
12. Drain and toss with the sauce.
13. Stir in parsley and sprinkle with cheeses.

fettuccine, extra virgin olive oil, onion, bay leaf, chicken, white wine, cremini mushrooms, garlic, salt, red pepper, ground black pepper, italian parsley, pecorino romano cheese, parmigiano

Taken from www.food.com/recipe/fettuccine-with-chicken-livers-onions-cremini-mushrooms-303102 (may not work)