Ricetta Crostini di Fegatini toscani & Happy New Year - Tuscan PatèSunday, January 01, 2012
- 1 cipolla
- 1 carota
- olio di oliva
- 750 gr. di fegatini di pollo puliti
- un cucchiaio di capperi di Pantelleria dissalati
- 2 filetti di acciughe
- 1 cucchiaio di concentrato di pomodoro
- 1 foglia di salvia
- 1 bicchierino di Cognag
This is the first Christmas that I'm not with my family and it has been a torture.
The good news is that the old year has gone and things will go better. To start in a great way, I'll be back to Italy in 3 weeks.
I forced my dad and mom, brother, uncles, cousins, to reiterate Christmas, with parties, games and food, especially for my return. I am an excuse to bring everybody together.
Now my recipy, which is a Tuscan Classic. My mother prepares it, but listen to that carefully: she doesn't eat it! She hates everything like chicken, rabbit and things like that. She usually prepares it for Christmas and this could be a normal dialogue between her and me whilst preparing it:"Taste it!" "Not enough salt" ""I add capers" "But was short of salt!" "Taste it now" "Too many capers!" "I add some anchovies" "I don't like it, it's too heavy!" "Add some milk" and so on... I stop here, because you have to know that it can go on for hours, but for me it's just an excuse to start eating one of my preferred starters!
- 1 onion
- 1 carrot
- 750 gr. chicken liver
- 2 table spoons olive oil
- 2 cup of stock
- 2 anchovies fillet
- 1 tablespoon of Pantelleria's capers
- 1\4 of glass of Cognac or red wine
- 1 teaspoon paste of tomato
Finally add the chicken livers and add some Cognac.
When the cognac is completely evaporated, low the heat, add the stock and cook for about 20 minutes.
Now add the capers and anchovies and mix with a blender. Sprinkle with sea salt, if necessary.
Serve on toast sliced baguette.