200 g
250 g
4
60 g
45 g
1
125 ml
125 ml
4
tablespoons
1 |
calf's
milt (optional)
chicken
livers
anchovy
fillets
capers
butter
onion,
finely chopped
dry white
wine
beef stock
(homemade or bouillon cube)
extra
virgin olive oil
long loaf
firm textured white bread, cut in 1 cm thick slices and toasted in the
oven
salt to
taste
freshly
ground black pepper |
Method :
-
Skin
the calf's milt and cut into small pieces.
-
Trim
any connective tissue and discolored parts from the chicken livers
and chop into small pieces.
-
Finely
chop the anchovy fillets and capers together.
-
Melt
two thirds of the butter in a nonstick skillet over a moderate heat.
-
Add
the onion and sauté until tender, stirring
frequently.
-
Add the chicken livers and calf's
milt, if used, and cook for 5 minutes, stirring frequently.
-
Season with salt and pepper, add the
wine, and cook for 15 minutes, stirring frequently.
-
If the mixture dries out, moisten with
a little stock.
-
Remove the skillet form the heat and
set aside to cool a little.
-
Place the liver mixture on a chopping
board and chop finely.
-
Heat the oil in the skillet over a
moderate heat and add the liver mixture, anchovies, and capers.
-
Stir well, add the remaining butter,
and cook for 3-4 more minutes.
-
Spread this deliciously rich, savory
mixture on the toasts and keep warm in the oven until just before serving.
Serves 6 - 8
Preparation : 35 minutes
Cooking : 30 minutes
Recipe grading : fairly easy
Suggested wine : a young, fruity red
(Chianti Montalbano)
Note :
The traditional recipe calls for milt (calf's
spleen). If preferred, omit and double the quantity of chicken livers.
#Ads - Get the above cooking ingredients here at discounted price
|