Peeled, split and sliced 7 good-sized onions, piled them in
a covered skillet with a whole stick of butter and maybe 1/2
cup olive oil. Popped the lid on and let them work over
medium-low heat for 45 minutes of so, just beginning to
caramelize. Washed and trimmed 2 pounds of chicken livers,
let them drain in a colander in one of the sinks. Put on
water for pasta. When the onions were tender, lightly
browned and wonderfully sweet, scattered the livers across
the tops and replaced the lid. Let them steam-poach for
about 20 minutes. Pasta was rotini.

Spooned some pasta into the plate, liver, onions and some
wonderful juices over top. Salt and pepper.

Lovely.

Pastorio