Try this Chicken Liver Crostini recipe, or contribute your own.
Suggest a better descriptionClean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside. Place butter in large saute pan over medium heat. Add shallot and bay leaves, and cook until shallot is translucent. Increase heat to high; add livers and capers, and cook until liver centers are pink, 3 to 4 minutes. Using a slotted spoon, transfer livers to a plate. Reserving liquid in pan, add marsala wine. Using a wooden spoon, scrape up any brown bits. Reduce liquid by half, about 3 minutes. Remove bay leaves; transfer pan to a heat-proof surface to cool, about 1 hour. Place livers and liquid in a food processor; puree until smooth. Transfer to a covered container; chill. When ready to serve, brush bread slices with olive oil; toast. Garnish spread with additional capers and anchovy fillets; serve toasts on the side. Serves 12 to 14. Source: "Martha Stewart Living -
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 12 servings | ||
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Calories: 175 | ||
Calories from Fat: 129 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 223.7mg | 69 % | |
Sodium 41.8mg | 1 % | |
Potassium 145.3mg | 4 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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