Lingue di Passeri con Salsa d'Uova

Italian Gourmet Cooking; @1980 Pasquale Carpino; ISBN 0-920197-01-9

This sauce traditionally calls for the comb of a rooster, but it is so difficult to buy so I have left it out. This sauce can be used to toss with almost any pasta. Ingredients Metric 2 oz. olive oil 60 ml 2 cloves garlic, chopped 2 1 small onion, thinly sliced 8 mushrooms, sliced 8 4 oz. ham, sliced 112 g 6 oz. chicken or baby beef liver, sliced 170 g 1 tsp. basil 1 tsp. 1 tsp. nutmeg 1 tsp. 4 oz. beef stock 120 ml 4 oz. red wine 120 ml 1 Tbs. tomato paste 1 Tbs. 8 olives, chopped 8 2 tomatoes, peeled and chopped 2 2 Tbs. chopped red pepper 2 Tbs. Salt and pepper In a large pan saute the garlic, onion, ham, liver, and mushrooms in the oil for about 5 minutes. Add the remaining ingredients and simmer for 15 to 20 minutes. Makes 1 quart/945 ml

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