Liver paste is a typical dish of Sicilian cuisine. This dish is true comfort food, rich and flavorful. The creamy texture of the sauce perfectly complements the delicate taste of veal liver, all enhanced by pickled capers and anchovy fillets in oil. The lemon juice adds a pleasant acidity that balances the flavors. A must-try!
Clean the liver of skins and tendons and brown it in butter
Remove from heat, soak the bread in the cooking juices and blend the liver and bread together with the other ingredients
Adjust the salt and place in a round container
Serve with slices of bread, toasted if desired, or crackers and butter
Pan
Bowl
Blender
Store in the refrigerator in an airtight container for up to 2 days.
Traditional Sicilian recipe
Italia, Sicilia
| Energy (kcal) | 259.76 |
| Carbohydrates (g) | 7.54 |
| of which Sugars (g) | 4.2 |
| Fat (g) | 18.13 |
| of which Saturates (g) | 9.02 |
| Protein (g) | 16.92 |
| Fiber (g) | 0.26 |
| Sale (g) | 0.17 |
