Directions:
- Prepare and open the liver at the ambient temperature on a plastic tablet with your hand.
- With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately.
- One the most important vessels are away, put salt, peppers and brandy on the liver.
- Let it marinate for 12 hours at least.
- The day after, put your oven at around 150°C-it's important to follow carefully the temperature of the liver.
- Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.
- Leave it for 3 hours in your freezer.
- Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.45 Kcal (77 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 18.53mg | 1% | |
| Potassium | 125.55mg | 3% | |
| Total Carbs | 3.57g | 1% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 76.2mg | 127% | |
| Calcium | 4.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 30.98 Kcal (130 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 31.12mg | 1% | |
| Potassium | 210.86mg | 3% | |
| Total Carbs | 6g | 1% | |
| Sugars | 4g | 10% | |
| Dietary Fiber | 2g | 5% | |
| Protein | 1g | 1% | |
| Vitamin C | 127.9mg | 127% | |
| Calcium | 7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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