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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix. | 2. Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre. | 3. Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach. | 4. Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling. | 5. Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings. | 6. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby spinach leaf salad green	6	ounces	mixed	151.3	0.0	33.66	0.85
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
chicken liver	8	ounces	trimmed sliced	269.8872	1.6556	38.3739	10.9542
vin santo	3	tablespoons		151.3	0.0	33.66	0.85
parmesan cheese	3	ounces	shaved	314.6794	34.0194	34.0194	4.2524
salt black pepper			ground	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.