Chicken liver crostini
Instructions
Do Brown the livers in oil with addition of six Sage leaves.
When browned, add half a glass of wine and, when the wine has evaporated, take them for doneness by adding as a cup of broth.
Season with salt and pepper.
Add the de-boned anchovies livers, a handful of capers and chop it finely.
Put to fire the mixture in the sauce by cooking the chicken livers, cooking rapidly turn it back around for two or three minutes to get it well mix and when it is ready to withdraw it from the fire.
Spread the mixture on crostini, which should not be too thin and bathed in a single part with a little broth.
Garnish with a parsley leaf.
Ingredients and dosing for 4 persons
- 4 chicken livers
- 4 salted anchovies
- 1 handful of capers
- 6 leaves of sage
- Salt
- White pepper
- 1/2 cup of white wine
- Olive oil
- For garnishing:
- 1 leaf parsley