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- Chicken Liver Crostini
- (Crostini di Fegato)
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Ingredients:
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- Extra virgin
olive oil
1/2 medium onion, chopped
1 lb chicken livers
1 celery stalk, chopped
1 carrot, chopped
1 tsp parsley, chopped
1 tbsp tomato concentrate, diluted in 1 tbsp water
Salt and pepper
1 tsp capers
Loaf of Italian bread, cut into diagonal slices and toasted
slightly
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- Directions:
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- Cover bottom of medium saucepan with olive
oil.
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- Add onion and cook until translucent.
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- Add clean liver pieces and cook at high heat
for a few minutes.
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- Once the liver is colored, lower heat to
medium and add the celery, carrot, parsley and tomato
concentrate (with water).
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- Continuing cooking at medium heat until
there is no more blood visible.
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- Remove from heat and add salt
and pepper to taste.
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- Let cool. Once almost cold, place everything in a blender, adding the capers at this point, and blend well.
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- Spread the pâté on the toasted bread slices
and serve. Makes 2 cups (30 servings).
That's it!
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