This is a very Umbrian typical recipe and if you go to any supermarket in Umbria you will find it already available the Deli counter. I really love it and you often have it on a crostino, toasted bread, as a starter. I served it here on a pumpkin muffin (click here for recipe), but as I said, toasted bread will do just fine. The richness of the liver is cut with the capers and lemon juice and the prosciutto gives it that deeper taste and saltiness. This recipe is gluten free, dairy free and paleo & keto friendly
PREPARATION & COOKING TIME: 1 HOUR 15 MINS
INGREDIENTS for 400gr:
200gr chicken livers
50gr parma ham, cut in this slices
half a lemon juice
15gr capeers
few sage leaves, fresh
a small onion, diced
- In a small pot, saute onion in olive oil and seal the chicken livers on all sides
- add the rest of the ingredients (except lemon juice), cover with lid and simmer on low heat for 45-60 mins
- once ready, blend with mini piper and add the lemon juice
- serve on toasted bread of your choice
| NUTRITIONAL VALUE PER 100gr | |
| energy kcal | 240.1 |
| fat | 20.2 |
| of which saturated | 5.0 |
| carbohydrates | 2.6 |
| of which sugars | 0.8 |
| fibre | 0.5 |
| protein | 12.2 |
| salt | 0.3 |