Crostini toscani


  • Poultry livers 200 g
  • Slices of stale white bread 8
  • Onions 2
  • Anchovies in oil 6
  • Salted capers 2 tablespoons
  • Olive oil 1 tablespoon
  • Garlic cloves 2
  • Butter 1 nut
  • Rosemary 1 sprig
  • Sage 1 leaf
  • Black pepper


To start, clean the chicken livers and cut them into small pieces. Brown them in a hot pan with 1 tablespoon of olive oil.

Peel and chop the onions and the garlic cloves. Incorporate them into the chicken livers with the rosemary and sage. Cook over low heat for about 10 minutes.

At the end of this time, remove the aromatics. Then mix the chicken livers with the sauce.

Drain the capers and remove excess salt. Puree them with the drained anchovy fillets. Mix with the mixed chicken livers, season with pepper to taste, then mix again to have a homogeneous texture.

Then spread the slices of bread with butter, place them on a baking tray, then brown them in an oven preheated to 180°C for 5 minutes.

Garnish with chicken liver cream. Serve the Toscani crostini immediately.

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