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Chicken liver lovers?

Can anyone recommend a restaurant in the Philly area (Center City/Bucks/Montgomery) that serves Spaghetti Caruso? A favorite of mine that seems to be disappearing from menus.

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  1. You might try the chicken liver rigatoni at Osteria. Flavors of chicken liver and sage are there, sauce a little different and its using a toothy pasta rather than linguine or fettuccine.

    8 Replies
    1. re: cwdonald

      Thanks for the suggestion----sounds like a great combination.

      1. re: cwdonald

        Second Osteria's chicken liver rigatoni

        1. re: cwdonald

          To me their rigatoni had nowhere near enough chicken liver flavor to satisfy my love for liver...YMMV, but it was my biggest disappointment at Osteria.

          Why not make it at home? Chicken livers are insanely cheap, seems like one of those dishes I'd love to make for myself and not want to pay restaurant prices for... http://www.nytimes.com/recipes/1523/s...

          1. re: sockii

            And having had the dish about a dozen times there, I have not had the complaint that you had with the dish. I think it underlines what I believe is the biggest problem with Osteria, which is consistency.

            1. re: sockii

              Indeed---have made it at home...but I always enjoy a good meal out. Used to get a great chicken liver pasta at an Italian place on Cottman near Frankford, but sadly they went out of business.

              1. re: bucksbarb

                barb, I really hope that somebody finds an appropriately "old school" version of the dish for you, and, me, as well. That would be worth the Turnpike tolls for sure.

                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.

                1. re: MGZ

                  You've got my mouth watering. I might even have to break down and make it at home. Thanks MGZ.

                  1. re: bucksbarb

                    Tasty is Tasty, and, food love is magic, no? I took the liberty of embracing your query and making it my quest. Thus, lance in hand, I took the question to the best home cooks I know for their feedback. Please feel free to follow: http://chowhound.chow.com/topics/9680...

          2. The Victor Cafe has it on the menu.

            1 Reply
            1. Not pasta but the chicken liver mousse at The Dandelion is really good.

              3 Replies
              1. re: barryg

                Thanks for the suggestion---will definitely give that a try....have been wanting to go to The Dandelion anyway.

                1. re: bucksbarb

                  The Liveracce sandwich at Paesano's is good too.

                  "Crispy Chicken Livers w/ Salami, Sauteed Onions, Iceberg, Roasted Tomatoes, Garlic mayo, Sweet Orange Marmalade, Gorgonzola Spread & Hot Sauce"

                  1. re: bucksbarb

                    If we are moving on from pasta dishes, Paradiso offers a crispy chicken liver appetizer with caramelized onions

                2. This brought back fond memories of the balsamic chicken liver appetizer at Ravenna in Center Point. *sigh*

                  As for Osteria, I assume we're talking Philly and not Evansburg.
                  CP