Liver and Anchovy Crostini
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- chicken livers
- anchovy
- butter
- broth
- pepper
- bread
Instructions
- Cook the chicken livers in butter, moisten with broth, and add pepper (no salt).
- Chop the cooked livers fine with the cleaned anchovy.
- Return to the pan with a little more butter, warm without boiling, and spread on fresh bread crumb slices.