The Art of Cookery: Chicken liver crostini - Italian Chicken liver crostini from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

APPETIZERS


Crostini di fegato
(Chicken liver crostini)
  • Preparation time: 20 minutes.
  • Cooking time: 20 minutes.
  • One carrot.
  • One onion.
  • One stick of celery.
  • 3 tbsp extra-virgin olive oil.
  • 300g chicken livers.
  • White wine or stock.
  • One dessert spoon capers.
  • 4 anchovy fillets.
  • Freshly chopped sage.
  • 50g butter.
  • Salt.
  • 500g unsalted bread.

 
Cut the onion into rings and fry in the oil the chopped carrot and celery. Clean and wash the chicken livers, chop them roughly, add to the fried ingredients and brown well. If they dry out too much, moisten with a little stock or white wine, but allow it to evaporate well. Cook for twenty minutes, then remove from heat. Add the capers, anchovy fillets, chopped sage leaves and butter. Using a large kitchen knife, chop the entire mixture very finely. Lightly toast the slices of bread and spread with the liver paste. If the slices of bread are crisped under a grill, they may be moistened with a spoonful of stock before spreading with the liver mixture. I like my crostini crispy, however, so prefer not to do so.
 
The liver paste could also be served in an attractive bowl, surrounded with crisply toasted bread and decorated with herbs. Originally this spread was called peverada and was made using saffron which was widely grown in the countryside around the city.

 
 
« back
 




Italian Cooking Recipes
HOME
ART OF COOKERY
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
GLOSSARY
Contact Us
Useful Links
Suggestions
Sitemap


Info about the Art of Cookery newsletterInsert your email address and join the Art of Cookery newsletter:  
   





© Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy