Chicken-Liver Crostini
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- chicken livers
- shallot
- prosciutto fat
- parsley
- celery
- carrot
- olive oil
- butter
- dried mushrooms
- broth
- fine breadcrumb
- lemon
- bread
- salt
- pepper
Instructions
- Remove the livers' gall bladders unbroken (under water) and cook them with a battutino of shallot, prosciutto fat, parsley, celery, carrot, oil and butter, seasoned lightly.
- Halfway through, chop the livers fine with softened dried mushrooms.
- Return to the juices, finish with a little broth, bind with fine breadcrumb, and add lemon juice.
- Spread on bread slices; keep the mixture soft or dip the bread briefly in broth so the crostini stay tender.