Crostini fegato

Name: crostini fegato
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g chicken liver; 6 tablespoons olive oil; 1 clove garlic finely chopped; 3 tablespoons dry white wine; 2 anchovy fillets (from canned) finely chopped; 1 teaspoon capers; 4 cut bread thick (eg or aux céréales); 8 leaves arugula bag a 75 g

A tasty Italian recipe. The snack contains the following ingredients: fish, chicken liver, olive oil, garlic (finely chopped), dry white wine, anchovy fillets (finely chopped), capers, bread (thick (eg boule beurre or pain aux céréales)) and arugula ( bag a 75 g).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Remove the fat and possibly the green piece of the chicken livers and then cut them into small pieces.
Heat 3 tablespoons of oil in a frying pan and stir fry the chicken livers with garlic for 2-3 minutes on high heat.
Add the wine and keep basting until the moisture has evaporated.
Mash the liver together with the anchovies with the hand blender and season with pepper (and possibly salt).
Stir in the capers.
Cut the crusts of the bread, brush the bread with the rest of the oil and roast it golden brown in the frying pan.
Let the bread evaporate well (preferably upright), so that it remains crispy.
Divide the delivery mixture over the bread and garnish with 1-2 leaves of rocket..