AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

CROSTINI DI FEGATINI DI POLLO (Chicken liver canapé). This antipasto is quite a bit heavier in taste, but is an excellent accompaniment to a lighter and sweeter antipasto such as antipasto tropicale.

Ingredients:

French bread (long and thin loaf)      1 loaf

Extra virgin olive oil                          as needed

Onion                                               1 Large

Garlic                                               1 clove

Carrot                                               1

Celery                                               1 stalk

Capers                                              1 handful

Sage (fresh or dried)                          3 leaves (fresh) -

                                                        ½ teaspoon (dried)

Chicken livers                                   11 ounces

Anchovies                                         2 fillets

white wine                                        3 ounces

Vinegar (wine)                                  3 ounces

Salt                                                   to taste

pepper                                              to taste

How to do it:

Rinse the salt off the capers and let them dry on a piece of absorbent paper.

Finely chop the onion, garlic, carrot, celery, and sage and sautee them in a frying pan over medium high heat in a very small bit (2 tablespoons) of olive oil.

Chop the anchovies.

Add the chicken livers and the anchovies to the vegetables in the frying pan.

When it is all browned but not dried out, add the wine and vinegar and let them evaporate.

When this is all cooled to room temperature, Blend in a blender until it has the consistency of a paste.

Cut the bread into thin slices.

Butter and toast in the oven under the broiler very lightly.

Spread a small amount of the paté and sprinkle a few capers on each slice and serve warm.