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Chicken Liver Spread

Flavor.of.Europe's picture
Ingredients
  Olive oil 2 Tablespoon
  Butter 1 Ounce (25 Gram / 2 Tablespoon)
  Onion 1 Small, peeled, finely chopped
  Chicken livers 1⁄2 Pound, cleaned and chopped (250 Gram)
  Sage leaves 3 , chopped
  Capers 1 1⁄2 Tablespoon
  Anchovy fillets, 3 , chopped
  Salt To Taste
  Black pepper To Taste
  Butter 1 Tablespoon
  Crostini 20 (Small Thick Rounds Of Bread)
Directions

Melt oil and butter in a frying pan, and saute onion until soft and golden.
Add chopped liver and sage leaves, and fry gently until liver is cooked, about 15 min.
Remove from heat, and add capers and chopped anchovy fillets.
Pass mixture through a food mill, or processor, and add enough butter to make a creamy paste.
Season.
Toast the crostini lightly on one side, then spread the paste on to the untoasted side.
Cook over open fire or put into a hot oven briefly.
Serve hot as an antipasto.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Toasted
Ingredient: 
Chicken

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1098 Calories from Fat 750

% Daily Value*

Total Fat 84 g128.9%

Saturated Fat 32.1 g160.6%

Trans Fat 0.1 g

Cholesterol 901.1 mg300.4%

Sodium 1873.1 mg78%

Total Carbohydrates 38 g12.7%

Dietary Fiber 3.4 g13.6%

Sugars 7.4 g

Protein 52 g103.6%

Vitamin A 534.9% Vitamin C 91.6%

Calcium 21.5% Iron 123.2%

*Based on a 2000 Calorie diet

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Chicken Liver Spread Recipe