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Chicken Liver and Prosciutto Crostini
(Crostini con Fegatini e Prosciutto)
 
 
Ingredients:
 
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Crostini:
3 tablespoons extra virgin olive oil
1 and 1/2 oz (40 grams) butter
4 and 1/2 oz (130 grams) prosciutto
1 onion, chopped
5 oz (150 grams) chicken livers, trimmed and chopped
2 fresh sage leaves
4-6 lightly toasted country bread slices
8 rosemary sprigs
 
Directions:
 
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.

Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.

Remove from the heat, strain into a bowl and leave to cool.
 
Then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and throw away.

Prepare the Crostini:
Heat the olive oil and half the butter in a saucepan.

Add the prosciutto and onion and cook over a very low heat, stirring occasionally, for about 30 minutes, gradually adding the meat stock to keep the mixture moist.

Add the chicken livers and sage leaves and bring to a boil.

Boil for about 3 minutes, stirring constantly.

Remove the pan from the heat, mince the mixture in a food processor and return to the pan.

Bring to a boil, adding a little more meat stock if necessary.

Stir in the remaining butter and cook for another 3 minutes.

Cut the toasted bread in half and spread with the liver mixture.

Add sprigs of rosemary on the base of a serving dish and lay the crostini on top. Serves 4-6.
 
That's it!
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