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Crostini alla Fiorentina

ingredients

3 tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1-2 garlic cloves, crushed
125 g (4 1/2 oz) chicken livers
125 g (4 1/2 oz) calf's, lamb's or pig's liver
150 ml (1/4 pint) 2/3 cup red wine
1 tbsp tomato puree (paste)
2 tbsp chopped fresh parsley
3 - 4 canned anchovy fillets, chopped finely
2 tbsp stock or water
25 - 40 g (1 - 1 1/2 oz) 2 - 3 tbsp butter
1 tbsp capers
salt and pepper
small pieces of fried crusty bread, to serve
chopped parsley, to garnish

method

1. Heat the oil in a pan, add the onion, celery, carrot and garlic, and cook gently for 4 - 5 minutes or until the onion is soft, but not coloured.

2. Meanwhile, rinse and dry the chicken livers. Dry the calf's or other liver, and slice into strips. Add the liver to the pan and fry gently for a few minutes until the strips are well sealed on all sides.

3. Add half of the wine and cook until it has mostly evaporated. Then add the rest of the wine, tomato puree (paste), half of the parsley, the anchovy fillets, stock or water, a little salt and plenty of black pepper.

4. Cover the pan and leave to simmer, stirring occasionally, for 15-20
minutes or until tender and most of the
liquid has been absorbed.

5. Leave the mixture to cool a little, then either coarsely mince or put into a food processor and process to a chunky puree.

6. Return to the pan and add the butter, capers and remaining parsley. Heat through gently until the butter melts. Adjust the seasoning and turn out into a bowl. Serve warm or cold spread on the slices of crusty bread and sprinkled with chopped parsley.

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