Chicken liver spread on crostini
A tasty Italian recipe. The snack contains the following ingredients: poultry, celery (leaf), olive oil, shallots (chopped), carrots (in small pieces), dried thyme, chicken livers (about 500 g), cognac (liqueur), butter, fresh parsley (( a 30), chopped), garlic (finely chopped) and baguette.
- 2 stems celery sheet
- 4 tablespoons olive oil
- 2 shallots shredded
- 150 g carrots in small pieces
- Tablespoon dried thyme
- 1 Scale chicken livers about 500 g
- 2 tablespoons cognac liquor
- 75 g butter
- Bag fresh parsley (a 30), chopped
- 1 clove garlic finely chopped
- 1 baguette
Cut celery into small cubes, chop the leaf.
In frying pan with non-stick coating heat 2 tablespoons of oil and fry celery, shallot, carrots and thyme for 10 minutes, gently bake, remove from heat and allow to cool.
Clean chicken livers, pat dry and sprinkle with salt and pepper.
Fry 1 tbsp oil in frying pan and roast chicken on high heat, stirring for 5 min.
Add cognac and allow it to evaporate.
In the kitchen machine or with hand blender, mix chicken livers with butter in a coarse way, by turning machine (with pulse button) for a short time.
Preheat the oven to 200 ° C.
In a bowl, combine vegetables, parsley, celery leaves and liver puree.
Spread spice to taste with salt and pepper.
Rub garlic through the rest of oil.
Slice slices of bread at an angle, thin slices of garlic oil.
Slices in oven light brown toasting.
Crostini thick with liver spread cover..
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