Chicken liver crostini
Ingredients for 4 people:
- 1 sausage
- 300 grs pork spleen
- 300 grs chicken liver
- bay leaves
- sage
- celery
- ½ onion
- salt
- vegetable broth
- capers
- 2 rinsed and boned salted anchovies
- extra virgin olive oil
- vinegar
- vinsanto
- Tuscan bread
Preparation:
Put pork spleen, sausage and chicken liver with vinegar, coarse salt and 1 bay leaf in a saucepan over a high flame. In the meantime chop up half onion and a celery stick.
Drain water in the saucepan and add a drizzle of oil, chopped onion and celery and 2 sage leaves. Brown everything over a high flame.
Once it is well browned, add vinsanto and let evaporate over a low flame. When meat starts sticking to the saucepan, add broth and let boil almost completely off. Add capers and anchovy fillets and let cook for other 5 minutes. Once reached the right cooking point, blend everything trying to obtain a coarse pâté and serve it spread on toasted bread slices.