← Crostini ai Fegatini di Pollo (Chicken liver paté) Crostini ai Fegatini di Pollo (Chicken liver paté) (4)
By Luigi

DIFF: Easy -- PREP: 30 mins -- COOK: 30 mins
Serves: 4

Ingredients:

  • 400 gr Chicken Liver
  • 2 tbsp Extra virgin olive oil
  • ¼ Onion
  • ½ Carrot
  • 1 tbsp Capers
  • 2 Anchovy fillets
  • Salt and pepper to taste
  • 3 tbsp Chicken stock
  • ½ glass White wine
  • 4 slices Bread (make your own)

Method:

  • 1
    Heat a frying pan with olive oil. Mix and sauté onion and carrots
  • 2
    Chop the liver and cook with the vegetables
  • 3
    Cook for 10/15 minutes until the liver is cooked through then add the red wine
  • 4
    Once the wine is evaporated turn the heat off and leave to cool down
  • 5
    Put the liver in a mixer, add capers, anchovies, salt and pepper
  • 6
    Mix until smooth. Add some chicken stock if the liver is too dry
  • 7
    Toast the bread and slightly soak in chicken stock on one side
  • 8
    Spread the paste over the the dry side of the bread
  • 9
    Optionaly add parsley leaves and green peppercorn on top
  • 10
  • 11
  • 12


Comments: