astrolab
VIP Member (Resident chef)
Ingredients
1 finely chopped onion
olive oil
gr 45 butter
gr 500 chicken livers
dry white wine
gr 60 capers
4 anchovy fillets
beef stock
salt and pepper
toasted bread slices
Method
Trim the chicken livers and chop them into very small pieces.
Chop the anchovies and capers and mix together.
Sauté the onion until tender in 30 gr melted butter. Add the levers and cook for 5 minutes, stirring frequently. <season with salt and pepper, add half a glass of wine and cook for 15 more minutes.
If the mixtures dries out, soften with a little stock.
Remove the pan from the heat and let it cool a little.
Place the mixture on a chopping board and chop finely.
Heat the oil left in the pan over a moderate fire and add the liver mixture, anchovies and capers.
Stir well, add the remaining butter and cook for 3-4 more minutes.
Spread the rich, savory mixture on the toasted bread slices and serve warm or cold.
1 finely chopped onion
olive oil
gr 45 butter
gr 500 chicken livers
dry white wine
gr 60 capers
4 anchovy fillets
beef stock
salt and pepper
toasted bread slices
Method
Trim the chicken livers and chop them into very small pieces.
Chop the anchovies and capers and mix together.
Sauté the onion until tender in 30 gr melted butter. Add the levers and cook for 5 minutes, stirring frequently. <season with salt and pepper, add half a glass of wine and cook for 15 more minutes.
If the mixtures dries out, soften with a little stock.
Remove the pan from the heat and let it cool a little.
Place the mixture on a chopping board and chop finely.
Heat the oil left in the pan over a moderate fire and add the liver mixture, anchovies and capers.
Stir well, add the remaining butter and cook for 3-4 more minutes.
Spread the rich, savory mixture on the toasted bread slices and serve warm or cold.
