On Thu 13 Aug 2009 05:58:00p, Don Martinich told us...

> In article >,
> (Victor Sack) wrote:
>
>> Giusi > wrote:
>>
>> > "Victor Sack" ha scritto nel messaggio
>> >
>> > > Chicken liver are certainly not in the traditional ragù alla
>> > > bolognese.> I
>> > > posted the "official" recipe befo
>> > > <http://groups.google.com/group/rec.f...52e2e7f7896a68
>> > > f>.
>> >
>> > Chemiker is mixing up Bolognese and ragù. Artusi mentions the use of
>> > livers, but then he never dreamed a bunch of govt swots would write
>> > and file an official recipe.
>>
>> It was the Accademia Italiana della Cucina, an independent organisation
>> researching regional cooking, and the recipe was deposited at the
>> Bologna Chamber of Commerce as a kind of national treasure.
>>
>> To be fair, a lot of people in Bologna do now use chicken livers in
>> their ragù. Theirs is just not a traditional ragù alla bolognese.
>>
>> The Accademia seems to be becoming less traditional in what it lets
>> loose on the unsuspecting populace. In its more modern Ricettario
>> there is a recipe for lasagne verdi alla bolognese which does contain
>> chicken livers. See
>> <http://www.accademiaitalianacucina.i...icette.txt+dbv
>> iewer. html+275>.
>
> Elizabeth David in her "Italian Food" (1958) recipe for ragu includes
> chicken livers. And the 1969 publication (in English) of Ada Boni's
> "Italian Regional Cooking" also includes chicken liver as an option in
> the ragu. It certainly adds an interesting flavor dimension. My guess
> would be that the "official" version of the dish rarely leaves it's
> vault in the chamber of commerce while happy Bolognese continue to
> consume their richer versions.
>
> D.M.
>

The only recipes of this I've cooked called for chicken livers. The
amouont was not such as to lend a "liver" flavor to the dish, but
definitely enriched the sauce.

--
Wayne Boatwright
------------------------------------------------------------------------
Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat. Fran Lebowitz