Tuscan “crostini” with chicken liver pâté
Total preparation time: 15 minutes
Serves: 4Ingredients:
- One loaf of Tuscan bread
- 400 g of chicken liver
- 100 g Butter
- 1 Onion
- glass of Vinegar
- 100 ml meat broth
- 40 g desalinated capers
- 4 filets of anchovies in oil
- Sage
- Extra virgin olive oil
- Salt and pepper
Steps:
- This is the typical Tuscan starter. It’s easy to prepare and it’s excellently matched with some nice Tuscan red wine.
- Ingredients for 4 people:
One loaf of Tuscan bread
400 g of chicken liver
100 g butter
½ onion
½ glass of vinegar
100 ml meat broth
40 g desalinated capers
4 filets of anchovies in oil
Salvia
Extra virgin olive oil
Salt and pepper
- Preparation:
Put the chicken liver in a pudding basin with water and vinegar and let it marinate for 10 minutes. Slightly fry the chopped onion and the salvia in some butter and then add the liver. Let it cook for 15 minutes; add salt, pepper and the hot broth. Mince the liver in the mixer, then mix it and mince again with the capers, the anchovies and the rest of the butter in small cubes. Cut the bread into quiet thick slices and toast them, spread the pâté with a little Extra virgin olive oil on top. This recipe also exist in another variant without capers and anchovies, the taste will be less rich and the chicken liver flavor will be stronger.