| Crostini fiorentini |
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Recipe for 4 persons
- 300 grams chicken liver
- 1 table spoon of capers
- 7 anchovy filet
- 2 red onions
- 1 table spoon of butter
- 4 table spoons extra virgin olive oil
- 5 table spoons dry marsala wine
- 6 o 7 sage leafs
- chicken or meat stock, salt, pepper
Preparation
Remove all fat from the chicken liver and rinse a few times under running water.
In a frying pan sauté the finely chopped onions and the sage. Add the chicken liver and brown all sides, salt and pepper to your liking, stir and add the dry marsala wine. When the wine is almost evaporated add enough stock to cover all. Let simmer for three to four minutes, remove from heat and cool for a few minutes. Put all into a meat grinder and grind to from a pâté.
Add two or three table spoons of broth to the pan, and with a wooden spoon scrape the pan to amalgamate over low fire, add the chicken liver pâté, the chopped capers, and the 7 anchovies. Cook over low heat for a few minutes, remove from heat and add butter and stir with wooden spoon.
Our pâté is ready! We only need to choose the bread on which to spread it, toasted or soaked in warm broth, as is tradition.
Buon appetito! |
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