Chicken liver crostini (Crostini di fegatini)

Tea sandwiches, canapés


Chicken liver crostini (Crostini di fegatini)


350 g of chicken liver
half onion
1 tbsp of capers
3 anchovy filets
1 cup of broth
bread slices
extra virgin olive oil
salt & pepper


1. Chop up the onion and put to brown in a pan with 4 spoons of extra virgin olive oil.
2. Add the livers, capers, anchovies and sage.
3. While it's cooking slowly add the broth to maintain everything soft
4. After half an hour of cooking, take off the fire and blend everything to obtain a creamy substance (not too creamy).
5. Put back on the fire (briefly), add two tablespoons of butter and adjust the salt and pepper.
6. Spread on toasted or fresh bread and enjoy!

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Cucina Toscana - Calendario con Ricette (2010).

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