Crostini with chicken livers are a delicious appetizer of Tuscan origin. Made with crispy wholemeal bread and succulent chicken livers, they are enriched with egg yolks, lemon, carrot, onion, celery, capers, dry white wine, wine vinegar, olive oil, salt and pepper. Perfect for a special occasion or to delight your guests.
Make a chopped mix of carrot, onion and celery and soften it in a small saucepan with two tablespoons of oil
Add the chicken livers, washed, dipped in vinegar and dried
Pour in half a glass of wine
Season with salt and pepper and let them brown, stirring
Remove the livers, chop them finely and return them to the pan so they can absorb more flavor for another 2 minutes
Remove from the heat and mix in the egg yolks beaten with the lemon juice strained through a sieve
Spread on lightly toasted slices of bread and garnish with the capers
Serve
Wine pairings: Breganze Pinot Nero DOC Aprilia Merlot DOC Cirò Rosato DOC
Non-stick frying pan
Bowl
Sharp knife
Store in the refrigerator for up to 2 days
Gourmet version of the classic appetizer
Italy, Toscana
| Energy (kcal) | 100.49 |
| Carbohydrates (g) | 1.05 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 4.14 |
| of which Saturates (g) | 1.32 |
| Protein (g) | 14.58 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.1 |
