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Crostino
16 servings
Wash and dry chicken liver. Finely chop and fry the onions in butter. Put the liver and fry on all sides, turning, then remove and finely chop. Pour the onion over the wine and add to the liver. Stir finely chopped capers with the liver, salt, pepper. Make an olive paste. Roughly chop the garlic, mash with anchovy fillet and finely chopped capers, mix with finely chopped olives and onions, add 1 tbsp olive oil and parsley greens, season with pepper and sugar. Cut the loaf into 16 pieces. Toast the bread in the remaining olive oil until crisp, ruddy. Spread half the croutons with liver paste and half with olive paste. Serve the crostini warm.
Wash and dry chicken liver. Finely chop and fry the onions in butter. Put the liver and fry on all sides, turning, then remove and finely chop. Pour the onion over the wine and add to the liver. Stir finely chopped capers with the liver, salt, pepper. Make an olive paste. Roughly chop the garlic, mash with anchovy fillet and finely chopped capers, mix with finely chopped olives and onions, add 1 tbsp olive oil and parsley greens, season with pepper and sugar. Cut the loaf into 16 pieces. Toast the bread in the remaining olive oil until crisp, ruddy. Spread half the croutons with liver paste and half with olive paste. Serve the crostini warm.
chicken liver - 150 g, onions - 1 pc., butter - 2 tbsp. spoons, wine - 2 tbsp. spoons, capers - 1 tbsp. spoon, salt - 0.5 tsp, ground black pepper - 0.25 tsp, olives - 100 g, or olives - 100 g, onions - 1 pc., garlic - 1 wedge, anchovy fillet - 2 pcs., capers - 1 tbsp. spoon, olive oil - 5 tbsp. spoons, parsley greens - 1 tbsp. spoon, sugar - 1 pinch, loaf long thin 200 g
