Crostini with Chicken Liver and Onions
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A true Tuscan lunch cannot begin without Crostini with chicken liver: coarsely chopped or in a paté, this is the most symbolic Tuscan appetizer.
03 December, 2013
ingredients
Onion
2, thinly sliced
Garlic
1 clove, finely chopped
Butter
30 g
Chicken liver
500 g, ready to cook, any skin and tendons removed, diced
Red wine
100 ml, dry
Thyme
1 g, fresh, chopped
Bread
4 slices, Tuscan
Parsley
5 g, chopped
Salt
Pepper
black
Preparation
Fry the onions and garlic in hot butter.
Add the finely chopped liver, fry for a few minutes then deglaze with the wine.
Reduce fully then salt and and grind in black pepper.
Toast the bread in the oven for 3 minutes.
Place the mixture on the crostini and serve garnished with the parsley.
Wine Pairing: Torgiano Bianco
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