Tuesday, November 20, 2012

Tuscan Recipes - No.2 Crostini Neri Toscani

Tuscan Recipes - No.2 Crostini Neri Toscani

Serves: 6


  • 350g of chicken livers
  • Half an onion
  • 1 Tbsp of capers
  • 3 anchovy fillets
  • Butter
  • White wine
  • A little stock
  • Tuscan bread, cut into diagonal slices and toasted slightly
  • Olive oil
  • Salt and pepper

1.     Finely chop the onion and fry in 2 tablespoons of olive oil and 2 tablespoons of butter. Then add the chicken livers coarsely chopped. Cook wetting occasionally with wine.

2.     After about half an hour finely chop the mixture on a chopping board, or blend, and put it back in the saucepan. Add the chopped capers and anchovy fillets.

3.     Continue to cook, adding a little stock. Finally, season with salt and pepper.

4.     Spread the mixture on the slices of toasted bread.

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