Fettuccine With Chicken Livers, Onions & Cremini Mushrooms - cooking recipe

Ingredients

1 lb fettuccine
1/4 cup extra virgin olive oil, divided (or less)
1 large onion, thinly sliced
1 bay leaf
1 lb chicken liver, cleaned
1/2 cup white wine
8 ounces cremini mushrooms (my friend used button mushrooms)
1 garlic clove, roasted
to taste salt
red pepper flakes, to taste (optional)
to taste fresh ground black pepper
2 tablespoons Italian parsley, chopped
2 tablespoons pecorino romano cheese, grated
2 tablespoons parmigiano, grated

Preparation

Bring a large pot of water to a boil.
Heat 2 tablespoons olive oil & red pepper flakes(if using) in a large skillet.
Saute onions until caramelized.
Add bay leaf and the livers.
Cook 5-7 minutes or until completely cooked through.
Add white wine and simmer until half the wine evaporates.
Heat remaining olive oil in a separate skillet.
Saute mushrooms & season with salt and pepper.
Cook until tender.
Combine mushrooms & roasted garlic with the livers.
Cook fettuccine according to the directions.
Drain and toss with the sauce.
Stir in parsley and sprinkle with cheeses.