Crostini with Chicken Liver and Onions

Crostini with Chicken Liver and Onions

Crostini with Chicken Liver and Onions

A true Tuscan lunch cannot begin without Crostini with chicken liver: coarsely chopped or in a paté, this is the most symbolic Tuscan appetizer.

December 3, 2013

Cuisine

serves for

4

total time

0 HR 30 MIN

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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