Tartine di Fegato

Tartine di Fegato is a rustic Italian snack featuring rich, savory chicken liver pâté spread on crispy vegetable slices. This Paleo twist offers a delightful balance of flavors and textures, perfect for a light appetizer or snack.

Ingredients

• Chicken livers - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Onion - 1 small, finely chopped
• Fresh sage - 2 teaspoons, chopped
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Zucchini - 1 medium, sliced into rounds
• Carrots - 1 medium, sliced into rounds

Steps

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
2. Add the chicken livers to the skillet, season with salt, pepper, and sage. Cook for about 5-7 minutes until the livers are browned on the outside but still slightly pink inside.
3. Remove the skillet from heat and let the mixture cool slightly. Then transfer the liver mixture to a food processor.
4. Add lemon juice and blend until smooth. If needed, add a little more olive oil to achieve a creamy texture. Taste and adjust seasoning if desired.
5. Meanwhile, preheat the oven to 200°C (400°F). Arrange the zucchini and carrot slices on a baking sheet, drizzle with the remaining tablespoon of olive oil, and season with salt and pepper.
6. Roast the vegetable slices in the oven for 15-20 minutes or until golden and crispy.
7. Once the vegetable slices are ready, spread the chicken liver pâté generously over them and serve immediately.

Nutrition

• Calories: 320
• Protein: 22 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 360 mg
• Cholesterol: 250 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins A and B12, promoting healthy skin and neurological function.

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