Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Liver | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb/500 g beef or veal liver,
- 2 onions (to taste),
- 3 tablespoon oil,
- pepper,
- salt,
- a little vinegar (to taste),
- 1 egg,
- lettuce
Directions
Wash and dry the liver, then put it in the oven to bake. When it's ready, let it cool, then grate it on the vegetable grater.
Arrange it nicely in a bowl. Add the very finely chopped onions then the oil, salt, pepper and vinegar.
Mix everything well and then arrange it on a plate and use lettuce and hard boiled egg slices as garnish around the liver.
Category:Romanian Recipes
Category:Romanian Appetizers