Crostoni with liver
- 8 slices rustic, country-style bread
- 7 oz chicken livers
- 1 ½ oz celery
- 1 ¾ oz carrot
- 1 oz onion
- ½ cup white wine
- 3 ½ tablespoons extra virgin olive oil
- ¾ oz butter
- 3 ½ oz fresh tomatoes
- salt and pepper to taste
- 2 salted anchovies
- 1 sprig thyme
Step 1
Finely chop onion, celery and carrot, brown in a large pan in oil and butter, Stir occasionally.
Step 2
When softened, add chicken livers after removing the green bile sac and brown them fro a few minutes.
Step 3
Add white wine and allow it to evaporate over the heat.
Step 4
Add fresh diced tomatoes, thyme, and cook after seasoning with salt and pepper. Place the lid on the saucepan as the cooking continues.
Step 5
Slice the bread, sprinkle the surface with olive oil and toast in oven for a few minutes.
Step 6
Mash the livers so that they become creamy and can be spread evenly on each slice of bread, or if you prefer, chop the livers into biggish pieces with a knife and place these pieces on each slice of bread.
Step 7
Arrange the ‘crostoni’ (bread slices) on a plate and serve hot.