My next culinary adventure

[Mik]

When I was maybe 10 my mother took us to Scotti’s, a very old Italian restaurant in Cincinnati that exists to this day. Great place, truly one of a kind.

For lunch that day I had pasta with chicken livers. Loved it.

So this week I got some livers from my local farm and I’m going to try this dish.

https://www.foodrepublic.com/recipes/marc-vetris-most-famous-pasta-dish-rigatoni-with-chicken-livers-recipe/

[Friday]

I never would have thought of putting those two ingredients together. I would try it, but I'll have to do some serious convincing to get my family to.

[Rainman]

Are you kidding me?

You remember going to a certain restaurant at age 10, plus, you remember what you ordered??

That is amazing.

[Mik]

It was one of those special days where we went downtown Cincinnati from our small town. Yeah, I remember a lot of those. I remember the little open air hot dog stand by what was then Fountain Square we often went that served grape drink in triangular paper cups supported by metal holders like at a soda fountain. I remember the department stores and the unique little shops all over the place and the parking garage wit the tight circular ramp - I am amazed you could get the cars of the day through it!

The pasta dish was unlike anything I had ever had, so it made an impression as did Scotti's. No waiter writes anything down, and you don't get a bill. You go to the 'Confession Booth' as the sign says. Be honest. They know what you had.

[brenda]

@Mik
Yes, the decor and food combination would make it memorable. That's a classic of a restaurant. None other like it.

[Mik]

I love places like that. They are increasingly rare.

[Mik]

I finally made the rigatoni tonight and it is AMAZING. Very unexpected flavors, and something I would expect from a better kitchen than mine. MFR is not impressed.

Pro tip: cook the livers in butter for a couple minutes before trying to mince them.

Tomorrow I will make Faux Gras, a Foie Gras with chicken liver.

[Mik]

Even better the next day for lunch.

[brenda]

I'll take your word for it, Mik.

[George K]

I stopped at "liver."

[Mik]

I am the liver. You two are the chickens.

[brenda]

@Mik said in My next culinary adventure:

I am the liver. You two are the chickens.

Goo goo g'joob

[Mik]

@brenda said in My next culinary adventure:

@Mik said in My next culinary adventure:

I am the liver. You two are the chickens.

Goo goo g'joob

Brilliant. But you are still a chicken.