“The appetizer is just an excuse for extra meal..“
Rinse thoroughly the chicken livers and put them into a saucepan together with a coarsely chopped onion, carrot, rib of celery, 2 cloves of garlic, 3 sage leaves and a spring of rosemary. Cook over high heat until all the water contained in the ingredients has evaporated.
Add one glass of red wine and let it evaporate; continue cooking with some broth, salt and pepper to taste. When all the ingredients are cooked, remove the pan from the heat. Pass the contents plus one tablespoon of capers through a food mill. Return everything to the pan, mix in 1/2 teaspoon of anchovy paste, bring just to a boil and turn off the heat.
Cut Tuscan style bread in slices. Spread the chicken liver mixture on each slice. Serve immediately.
4 People Ingredients:
300 grams (10,6 oz) of chicken livers
1 glass of red wine
1 tablespoon of capers
1/2 teaspoon of anchovy paste
1 onion, 1 carrot, rib of celery, 2 cloves of garlic, 3 sage leaves and a spring of rosemary.