3 tablespoons olive oil
1 pound liver, cut into halves
1 pound Swiss cheese, cut into strips
6 tomatoes, sliced
1 large tomato, cut into 1/2 inch pieces
2 (14 ounce) cans chicken broth
1 1/2 cups shredded Cheddar cheese
1 cup shredded lettuce
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, heat olive oil over medium heat. Add the liver, and cook 15 minutes, until liver is no longer pink and white. Remove liver, cut pieces and place in a bowl with hot enough water to cover. Let liver cool completely.
To the liver add a large pan of boiling water to the pan with the sausage, and heat until slightly hot. Drain fat in skillet, and press sausage into fat mixture. Stir in tomatoes and tomato paste. Return liver to pan, and heat over medium heat, stirring occasionally, until alcohol is dissolved.
Toss liver mixture with cheese, pasta, lettuce, mushrooms, Italian sausage, tomatoes and cheese sauce.
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