This recipe is not traditionally Jewish but it is the best I've ever tasted.
Rinse and clean livers and pat dry. Saute livers and onion in the butter just until livers are no longer pink inside and the onion is slightly brown. Pour livers, onion and butter left in pan into a mixing bowl, or food processor if you prefer and let cool. I prefer to mix, chopped and combine all ingredients in a bowl by hand because you can control the coarseness of the mixture better. The end result should bind together but not be mushy. After chopping the livers add the chopped eggs, capers, fillet of anchovy, brandy and salt and pepper. Be careful not to over salt because the capers and anchovy have salt in them already. After combining all, place in container just large enough to hold the mixture and refrigerate for at least a couple hours.
Place on small square pumpernickel slices or french bread rounds and enjoy.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 71 | ||
Calories from Fat: 25 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 195.6mg | 60 % | |
Sodium 60.2mg | 2 % | |
Potassium 150.5mg | 4 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
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: 71
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