| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
|
|
Kosher salt |
| 2 |
tb |
Vegetable oil |
| 2 |
md |
Onions; chopped |
| 1 |
cn |
(15-ounce) garbanzo beans; rinsed |
| 4 |
tb |
Chicken broth; up to 5 |
| 1 |
|
Hard-boiled egg; grated |
|
|
Salt and freshly ground black pepper |
| 8 |
sl |
Bread; for serving |
INSTRUCTIONS
Notes: From Orange County Register
Preliminaries: Preheat the broiler with the rack about 3 inches from the
heat.
1. Put the livers on a foil-lined broiler pan and sprinkle with kosher
salt. Broil 3 minutes or until the top is light brown. Turn the livers over
and broil 3 minutes more or until cooked through and color is no longer
pink; cut to check. Cool livers slightly.
2. Heat vegetable oil in a large, heavy skillet over medium-low heat. Add
onions and saute, stirring often, 15-20 minutes or until brown.
3. Grind garbanzo beans and 4 tablespoons broth in a food processor.
Transfer to a bowl.
4. Chop the liver in a food processor. Add onions and chop with on/off
pulses until blended in.
5. Return garbanzo beans to processor and pulse to blend, adding 1
tablespoon broth if needed. Transfer to a bowl.
6. Lightly mix in egg. Season well with salt and pepper. (Chopped liver can
be kept, covered, 2 days in refrigerator.) Serve cold, with bread.
Yield: 8 servings
Nutritional information (per serving): 216 calories, 7.6 grams fat, 1.7
grams saturated fat, 205 milligrams cholesterol, 375 milligrams sodium, 32
percent calories from fat
Source: "The Low-Fat Jewish Cookbook" by Faye Levy (Potter, $24.95)
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998
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