- 8 slices rustic, country-style bread
- 7 oz chicken livers
- 1 ½ oz celery
- 1 ¾ oz carrot
- 1 oz onion
- ½ cup white wine
- 3 ½ tablespoons extra virgin olive oil
- ¾ oz butter
- 3 ½ oz fresh tomatoes
- salt and pepper to taste
- 2 salted anchovies
- 1 sprig thyme
20 minutes preparation + 15 minutes cooking
Finely chop onion, celery and carrot, brown in a large pan in oil and butter, Stir occasionally.
When softened, add chicken livers after removing the green bile sac and brown them fro a few minutes.
Add white wine and allow it to evaporate over the heat.
Add fresh diced tomatoes, thyme, and cook after seasoning with salt and pepper. Place the lid on the saucepan as the cooking continues.
Slice the bread, sprinkle the surface with olive oil and toast in oven for a few minutes.
Mash the livers so that they become creamy and can be spread evenly on each slice of bread, or if you prefer, chop the livers into biggish pieces with a knife and place these pieces on each slice of bread.
Arrange the ‘crostoni’ (bread slices) on a plate and serve hot.