Pante
Instructions
Desalt the anchovies; clean the parsley, chop celery, carrot and chicken livers.
Crush the garlic and let it wilt in oil along with carrot, celery and parsley; combine the anchovies and let it dissolve.
Add vinegar and wine, and let evaporate high heat.
Add the broth and cook over low heat until the mixture is reduced by half.
Add the chicken livers and cook 2 minutes.
Accompanies roast duck, pigeon and birds in General.
Ingredients and dosing for 6 persons
- 100 g of chicken livers
- 1 anchovy
- Parsley
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 3 tablespoons of olive oil extra virgin
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of white wine
- 1 tbsp of broth