Crostini di fegato - Liver patè crostini
Serving: 5/6 INGREDIENTS
1. chop the onion and then in a saucepan melt butter with onion. Add clean liver pieces and cook for a few minutes. Once the liver is colored, add clean spleen and broth.
2. Continuing cooking at medium heat until there is no more blood visible. Add salt. Once the patè is thick, place it into blender and blend well. Add anchovies and a little butter. Cook for about 5 minutes.
3. Let cool. Spread the patè on the toasted bread slices and serve.
Serving: 5/6 INGREDIENTS
- 1 medium onion, chopped
- 5 or 6 chicken livers
- A knob of butter
- 3 anchovies
- 4 hg spleen, chopped
- salt
- vegetable broth
- loaf of Tuscan bread, cut into diagonal slices and toasted slightly
1. chop the onion and then in a saucepan melt butter with onion. Add clean liver pieces and cook for a few minutes. Once the liver is colored, add clean spleen and broth.
2. Continuing cooking at medium heat until there is no more blood visible. Add salt. Once the patè is thick, place it into blender and blend well. Add anchovies and a little butter. Cook for about 5 minutes.
3. Let cool. Spread the patè on the toasted bread slices and serve.
Tuscany in a Nutshell
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