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Ingredientes
- 4 Tbsp. (60 ml) extra-virgin extra virgin olive oil
- 1 sm onion, finely minced
- 1 x clove garlic, finely minced
- 1/2 x celery stick, finely minced
- 1/2 x carrot, finely minced
- 8 ounce (225 g) chicken livers, cleaned and minced
- 1/4 c. (60 ml) dry white wine or possibly water
- 1 tsp (5 ml) tomato paste Salt and freshly grnd pepper to taste
- 2 Tbsp. (30 ml) butter
- 1 Tbsp. (15 ml) capers, rinsed and finely minced
- 2 x canned anchovies, rinsed and finely minced Italian or possibly French bread, sliced and toasted
Direcciones
- Heat the extra virgin olive oil in a saucepan over moderate heat and saute/fry the onion, garlic, celery, and carrot till tender, about 10 min. Add in the chicken livers and cook till they are no longer pink, about 3 min. Add in the wine, tomato paste, salt, and pepper and simmer till most of the liquid has evaporated, about 5 min. Remove from the heat and stir in the butter, capers, and anchovies, stirring till the butter has melted. The mix may be served as is or possibly pureed in an electric food processor. Spread over the toasted bread and serve immediately.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 133 | 75% |
| Total Fat 15.02g | 19% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.03g | |
| Cholesterol 142mg | 47% |
| Sodium 160mg | 7% |
| Potassium 155mg | 4% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.92g | 1% |
| Protein 7.11g | 11% |
