Bucatini alla Caruso

Bucatini alla Caruso is a rich and tasty dish named after the famous Neapolitan tenor Enrico Caruso. Legend has it that this dish reflected the luxury and elegance that Caruso sought in his meals.

Ingredients

• 400 g of bucatini
• 200 g of chicken livers
• 100 g of champignon mushrooms
• 50 g of onion
• 100 ml of meat broth
• 60 g of butter
• 100 g of fresh or frozen peas
• 30 g of grated Parmesan cheese
• 50 ml of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley for garnishing

Preparation

1. Start by finely chopping the onion and slicing the champignon mushrooms. In a large pan, melt half of the butter with a drizzle of oil and sauté the onion until it becomes translucent.

2. Add the chicken livers cut into small pieces and sauté over high heat, then deglaze with the white wine until evaporated.

3. Add the peas and sliced mushrooms, cooking for a couple of minutes. Pour in the meat broth and let cook until the broth has reduced and the ingredients are well combined. Season with salt and pepper.

4. Meanwhile, bring a pot of generously salted water to a boil and cook the bucatini al dente.

5. Drain the pasta, reserving some of the cooking water, and transfer the bucatini to the pan with the sauce. Add the remaining butter and the Parmesan cheese, then toss the pasta, adding a little of the cooking water if necessary to make it creamy.

6. Serve hot, garnishing with chopped parsley for a touch of freshness.

A dish rich in history and flavor that embodies the spirit of Neapolitan cuisine and its passion for intense flavors.

A glass of light red wine, such as an Aglianico or a young Taurasi, would pair excellently with this dish.