So a thoughtful 'hound, seeking deliciousness, posted the following thread on the Philly Board, seeking the classic "red sauce restaurant" dish: http://chowhound.chow.com/topics/9671... It caught my attention.
Another kindred soul, responded, in part, with a link to the following NYT recipe: http://www.nytimes.com/recipes/1523/s...
Having used the referenced recipe, I posted the following notes:
"I do think the NY Times recipe is pretty good. I've made it a coupla times. What follows are my adjustments:
"The mushrooms can be white button, but crimini are better.
"Double the dried oregano and add 1/2 a teaspoon of dried thyme.
"Cook the livers in olive oil the first time.
"Use only one and a half tablespoons of butter, add an anchovy, and some pretty finely diced panchetta or pork fat for the second "cook".
"I put the final "mix" into a single pot and add everything to "meld" over gentle heat before serving."
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The question is, do you guys have experience/thoughts on this prep? Stories of its glory? Wanna try it?
All comments are welcome. Please note, however, that extra credit will be given to anyone who can suggest a restaurant, on the 95 corridor, between DC and Hartford, that serves it in a setting to which Sinatra might have brought a mistress. Moreover, points will be deducted for anyone who links to a Google search of recipes that they have not tried.