Saute chopped onions in butter. Set aside. Wash livers. Drain well. Place on toweling to dry. Saute in sweet butter until cooked and crisp. Drain capers; rinse lightly; squeeze out all water; finely chop.
Cool livers; force thru grinder. Put in cooking pan. Add chicken broth and/or more butter if dry. Add capers, anchovies to livers. Put in 2 or 3 spoons of spaghetti sauce. Taste for saltiness.
Spread on Italian bread which has been sliced thin, buttered and toasted in the oven. Butter toasted bread, spread warm grostini mixture on top. Can be decorated with sliced olives with pimento.
Per Serving (excluding unknown items): 37 Calories; 1g Fat (24.7% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 20|
|Calories from Fat: 175 (89%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1g|
|Cholesterol 125.9mg||39 %|
|Sodium 25.6mg||1 %|
|Potassium 86.1mg||2 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.5g|
|Protein 4.2g||6 %|
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Calories per serving: 196
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