Crostini with liver pate
Ingredients:
Chicken livers
Capers
1 clove of lemon
Sage leaves
Oil, salt and pepper
1 clove of garlic
1 glass of white wine
About 3 tablespoons of vinegar
Procedure:
Clean the chicken liver from fat. Put the livers in a saucepan with the oil, the capers, the sage, the lemon, a handful of salt and pepper.Heat everything and add the vinegar.Allow to flavor for 2-3 minutes, then add the wine.Let cook over a low heat, covered pan, for about 1 hour.Remove the lemon and garlic, at this point chop everything.To make the sauce more tasty and homogeneous, add a knob of butter.
Served hot or cold spread on toasted bread croutons.
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