tasty appetizer
Saute the odori in the olive oil. After 5 min. add the anchovies (if salted, wash under cold running water) and cook ver low heat until they begin to dissolve. Meanwhile, wash ad pat dry the chicken livers, season lightly, add the to the pan, browning the on all sides. Press with a wooden spoon fro time to time so that they begin to fall apart. After 5 to 10 minutes, add the wine and vinegar. Continue cooking over low heat, uncovered, until most of the liquid has evaporated. In the last few minutes of cooking, add the capers. For a finer, texture, chop the mixture briefly in the food processor, or chop by hand for a rougher texture. Serve either war or at room temperature on small toasted rounds of bread.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 27 | ||
Calories from Fat: 8 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 52.6mg | 16 % | |
Sodium 21.1mg | 1 % | |
Potassium 46.2mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 2.6g | 4 % | |
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: 27
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