Chicken Liver Spread
|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|
|Black pepper||To Taste|
|Crostini||20 (Small Thick Rounds Of Bread)|
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.
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.
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