Liver Crostini

0
Average: 0 (0 votes)
(0 votes)
Liver Crostini
share Share
print
bookmark_border Copy URL
Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
555
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie555 kcal(26 %)
Protein24.03 g(25 %)
Fat26.87 g(23 %)
Carbohydrates47.76 g(32 %)
Sugar added0 g(0 %)
Roughage0.88 g(3 %)
Vitamin A3,279.57 mg(409,946 %)
Vitamin D0 μg(0 %)
Vitamin E0.92 mg(8 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂1.79 mg(163 %)
Niacin15.47 mg(129 %)
Vitamin B₆0.87 mg(62 %)
Folate622.05 μg(207 %)
Pantothenic acid6.01 mg(100 %)
Biotin0.89 μg(2 %)
Vitamin B₁₂14.59 μg(486 %)
Vitamin C31.09 mg(33 %)
Potassium412.25 mg(10 %)
Calcium151.94 mg(15 %)
Magnesium43.29 mg(14 %)
Iron11.37 mg(76 %)
Iodine5.27 μg(3 %)
Zinc3.09 mg(39 %)
Saturated fatty acids5.52 g
Cholesterol309.1 mg

Ingredients

for
4
Ingredients
8 fresh Chicken liver
1 shallot
1 carrot
1 stalk Celery
2 tablespoons parsley (finely chopped)
1 garlic
2 butter
5 tablespoons olive oil
125 milliliters dry white wine
salt
freshly ground peppers
2 lemon juice
1 tablespoon small Caper
1 teaspoon Anchovy paste
125 milliliters dark Beef broth
12 slices Italian white bread (Ciabatta)
parsley (for garnish)
How healthy are the main ingredients?
white breadCeleryolive oilparsleyshallotcarrot

Preparation steps

1.

Rinse and trim livers.

2.

Peel and finely chop shallots.

3.

Rinse, trim and chop celery.

4.

In a pan over medium heat, cook shallots in melted butter until translucent. Add liver and fry. Pour in wine and cook until evaporated. Season with salt and pepper. Stir in parsley and press garlic through a garlic press into the pan. Stir in 1 tablespoon lemon juice. Add broth. Puree mixture in a blender. Return mixture to pan, add anchovy paste and simmer for a few minutes.

5.

Lay bread slices on a baking sheet and brush with olive oil. Toast in oven at 200°C (approximately 400°F) until golden. Spread toast pieces with liver puree and garnish with capers and parsley leaves.