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Pistachio Chicken Liver Pate Rolled In Prosciutto

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Ingredients
  Chicken liver pate with marsala 2 Cup (32 tbs)
  Shelled pistachio nuts 1⁄2 Cup (8 tbs), coarsely chopped
  Thin prosciutto slices/Nam 6
  Crostini/Slices italian bread 4
Directions

1. Prepare chicken liver pate through step 3. Before chilling, stir in pistachio nuts.
2. Lay a piece of plastic wrap on a work surface. In center place a row of prosciutto or ham slices, overlapping by 1 inch. Spoon liver mixture down center of prosciutto. Using plastic wrap to help lift edges, roll up, jelly-roll fashion, into a thick log. Twist ends of wrap tightly to seal.
3. Refrigerate log at least 2 hours or up to 2 days. Cut into 3/4 inch slices and serve on crostini or slices of Italian bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Everyday

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4.2
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1605 Calories from Fat 1159

% Daily Value*

Total Fat 125 g192.1%

Saturated Fat 43 g214.9%

Trans Fat 0 g

Cholesterol 540.6 mg180.2%

Sodium 4227.9 mg176.2%

Total Carbohydrates 33 g10.9%

Dietary Fiber 9.6 g38.5%

Sugars 9.5 g

Protein 78 g155.9%

Vitamin A 1198.8% Vitamin C 29.1%

Calcium 2.3% Iron 181.5%

*Based on a 2000 Calorie diet

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Pistachio Chicken Liver Pate Rolled In Prosciutto Recipe