Chicken livers…so much I have eaten, so much I love them! I discovered this delicacy during my studies at the university of Florence, and I still enjoy them after so many years. There’s nothing more winter and cuddly. The ingredients are simple and poor. Bread is always in the pantry. Appetizer anyone?
Tuscan Crostini with Chicken Livers
serves 4 people
250 g chicken livers
1/2 glass of red wine
1 tablespoon tomato paste
1 tablespoon capers
2 tablespoons oil
rustic or Tuscan bread
In a nonstick pan fry the finely chopped onion and carrot.
Add the chicken livers and capers and cook briefly.
Add red wine and cook 30′.
Blend into a cream, add salt and pepper.
Toast the slices of bread, cut about one centimeter thick.
Serve the crostini spread with the cream of chicken liver while still hot.
Crostini con fegatini di pollo
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