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Liver Casserole

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(Recipe ID: 125)

Serves 6

Preparation time: 40 minutes; Cook time: 2 hours

Source: Vito De Carolis

Simplified version of a terrine.


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  • 2 cups Water
  • 1 cup Whole milk
  • 1 cup Intergrale rice* by Cascina Belverdere *
  • 1 Large onion, chopped
  • 1 Tablespoon Cooking/All purpose Extra virgin olive oil* *
  • 3/4 pound Liver, finely chopped
  • 1/4 cup Acacia honey* *
  • 1 teaspoon Himalayan Pink sea salt* coarse *
  • 1/2 teaspoon White peppercorn* freshly ground *
  • 1 teaspoon Marjoram leaves
  • 1/4 teaspoon Ginger* ground *
  • 1/3 cup Seedless raisins
  • 1 Large egg, beaten lightly
  • 1 teaspoon Hazelnut oil


  1. Mix water with milk and bring to boil. 
  2. Then add rice; cook covered over a medium low heat for 40 to 50 minutes and stir occasionally so the rice won't stick.
  3. Cook until all liquid is absorbed.
  4. Let cool.
  5. Fry chopped onion in extra virgin olive oil until light brown. 
  6. Let stand a few minutes.
  7. Then combine rice, onion, ground liver, acacia honey, salt, peppercorn, raisins, ginger, marjoram, and beaten egg in a bowl, mix well.
  8. Preheat oven to 350 degrees, meanwhile oil a large baking dish with hazelnut oil. 
  9. Pour the mixture into the baking dish and bake in oven for about 1 hour or until the top turns brown.

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