Bruschetta with chicken livers is a delicious Italian appetizer typical of the Tuscany region. Made with toasted rustic bread and a creamy sauce of chicken livers, butter, cognac, meat broth, lemon juice, garlic and seasonings, this bruschetta is a true explosion of flavors. It is easy to prepare and perfect to serve to guests during an elegant dinner or a casual evening.
Trim the livers, wash them and cut each into four pieces: put them in a bowl, cover them with milk and let them marinate overnight in the refrigerator
Cut the slice of Pancarré into small cubes
In a frying pan melt 50 g of butter and brown the livers for 5 minutes, stirring; then add a pinch of salt, a grind of pepper and the cognac
Add the bread cubes, the remaining butter, the broth, the lemon juice and the crushed garlic, then blend everything until you obtain a smooth mixture
Place the pâté in a bowl, cover it with plastic wrap and leave it in the refrigerator for 3 hours
Toast the slices of bread and spread the pâté on top
Frying pan
Blender
Italia, Toscana
| Energy (kcal) | 259.49 |
| Carbohydrates (g) | 17.88 |
| of which Sugars (g) | 7.86 |
| Fat (g) | 14.37 |
| of which Saturates (g) | 7.57 |
| Protein (g) | 13.05 |
| Fiber (g) | 5.56 |
| Sale (g) | 0.52 |
