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Ingredientes
- 1 lt Chicken livers See Note Salt and Pepper to taste
- 1 x Clove Garlic minced fine
- 2 med Onions minced
- 4 tsp Extra virgin olive oil
- 2 1/2 c. Tomatoes See Note
- 6 ounce Tomato Paste sm can.
- 1 tsp Fresh Basil minced
- 1 sprg Rosemary to taste
- 1/2 tsp Fresh Oregano crushed
- 1/4 tsp Cinnamon Salt and Cayenne to taste
- 1/2 c. Dry Red Wine
- 3 x Neem leaf, Curry leaf Use Bay leaf as substitute
Direcciones
- NOTE:Seasoned Flour, mix 3/4 c. of flour with salt and pepper.
- NOTE:Tomatoes, 2 1/2 c. of canned or possibly fresh tomato meat, peeled, and passed through a strainer. Remove the seeds.
- NOTE:Livers, Method 1. quarterlivers,remove membranes dredge with seasoned flour, saute/fry livers in 2 t oil, set aside. Add in livers to the sauce during last 10 min of cooking.
- Method 2. quarter livers remove membranes and blanch in 3 c. of simmering seasoned water, set aside. Add in livers to the sauce during last 10 min of cooking. SAUCE: Saute/fry onions in 2 t oil till soft, add in garlic saute/fry 2 more min. Add in tomatoes, paste, seasoning, and wine. Stir regularly over low heat, simmer for about an hour. Results should be smooth and creamy, This sauce is a very good basic sauce. This original intention of this sauce was to fix chicken livers in a very fine tomato sauce to serve on noodles or possibly pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 102 | 36% |
| Total Fat 11.42g | 14% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.12g | |
| Cholesterol 575mg | 192% |
| Sodium 348mg | 14% |
| Potassium 886mg | 25% |
| Total Carbs 11.72g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.47g | 4% |
| Protein 30.37g | 49% |
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