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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Liver Knaeflies Recipe

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This recipe for Liver Knaeflies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. Liver
1 small Onion
1 sprig Parsley
1/4 tsp. Pepper
2 c Flour
1 tsp. Salt
Small amount of Allspice and Cloves
2 Eggs
1/2 c Water
Directions:
Directions:
Grind onion, parsley and liver together, ( mom says to grind these in the blender)
Put flour into eggs and mix with milk like any other batter
Add onion/parsley/liver mixture, mix by hand.
The dough should be sticky and soft.
Put 3 quarts water in pan, add 2 tsp. salt. heat to boiling.
Use a knaefly cutter or scrape small drops off a shallow bowl into boiling water. Knaeflies are done when they float. May be done ahead and reheated in boiling water or fried in a hot skillet with small amount of oil or bacon grease.
Personal Notes:
Personal Notes:
An old time family favorite. These were a part of every big family meal and probably one of the first foods given to little kids at the table.

 

 

 

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