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Chopped Liver (Sulsum Sine Sulso

Chopped Liver (Sulsum Sine Sulso recipe image
This ancient Roman recipe, known as Sulsum Sine Sulso, creates a luxurious and smooth liver paste that is surprisingly delicate in flavor. Chicken livers are gently sautéed until just cooked, then mashed into a fine consistency. The key to this dish is the generous amount of high-quality olive oil, which emulsifies with the liver to create a silky, spreadable texture. It is traditionally shaped like a fish and served with a drizzle of oil on top. This historic delicacy pairs beautifully with crusty bread or simple crackers, offering a taste of culinary history. It is an elegant yet simple appetizer or light main course that showcases the pure flavors of the liver and olive oil without heavy spices or dairy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 533.4
Dietary: Gluten-free
Description
This ancient Roman recipe, known as Sulsum Sine Sulso, creates a luxurious and smooth liver paste that is surprisingly delicate in flavor. Chicken livers are gently sautéed until just cooked, then mashed into a fine consistency. The key to this dish is the generous amount of high-quality olive oil, which emulsifies with the liver to create a silky, spreadable texture. It is traditionally shaped like a fish and served with a drizzle of oil on top. This historic delicacy pairs beautifully with crusty bread or simple crackers, offering a taste of culinary history. It is an elegant yet simple appetizer or light main course that showcases the pure flavors of the liver and olive oil without heavy spices or dairy.
Ingredients
  • 1/2 pound Chicken livers
  • 3/4 cup Olive oil
Directions
  1. 1
    Clean the chicken livers, removing any visible fat or connective tissue, and pat them dry.
  2. 2
    Season the livers lightly with salt and pepper.
  3. 3
    Heat 1/4 cup of the olive oil in a frying pan over medium-low heat.
  4. 4
    Gently sauté the chicken livers for about 10 minutes, turning occasionally, until they are cooked through but still tender.
  5. 5
    Remove the livers from the pan and transfer them to a mixing bowl.
  6. 6
    While still warm, mash the livers thoroughly with a fork or blend them until a smooth paste is formed.
  7. 7
    Add another 1/4 cup of olive oil to the mashed liver, along with additional salt and pepper to taste.
  8. 8
    Mix vigorously until the oil is fully incorporated and the mixture is silky.
  9. 9
    Transfer the chopped liver to a serving dish, shaping it into the likeness of a fish if desired.
  10. 10
    Pour the remaining 1/4 cup of olive oil over the top of the shaped liver.
  11. 11
    Serve immediately with bread or crackers.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 533.4kcal
% Daily Value *
Total Fat 51.8g80%
Saturated Fat 8.2g41%
Cholesterol 50.5mg17%
Sodium 46.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ancient rome, apicius, appetizer, chicken liver, chopped liver, gourmet, historical recipe, liver pate, olive oil, roman cuisine, sauteed liver, spread, sulsum sine sulso, traditional, protein, iron rich, simple
Read it online: https://www.chefs-mate.com/recipe/chopped-liver-sulsum-sine-sulso/