Crostini Toscani con Paté di Fegatini

Name: Crostini Toscani con Paté di Fegatini
Total time: 45 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 10 g anchovy fillets in oil; 100 g butter; 15 g Capers in salt; 50 g carrot; 50 g celery stalk; 500 g Chicken livers; 80 g Olive Oil; 100 g onion; 2 g pepper; 5 g salt; 300 g Tuscan bread; 80 g Vin Santo

⏱️ 45 dk 🔥 549 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
10 g anchovy fillets in oil
100 g butter
15 g Capers in salt
50 g carrot
50 g celery stalk
500 g Chicken livers
80 g Olive Oil
100 g onion
2 g pepper
5 g salt
300 g Tuscan bread
80 g Vin Santo

Hazırlanışı

Carefully clean the 500 grams of Chicken livers, removing any green or fatty parts. Pat them dry with paper towels.

Finely dice the 100 grams of Yellow onion, 50 grams of Carrot, and 50 grams of Celery stalk to create a soffritto.

In a large pan, heat 50 grams of Extra-virgin olive oil over medium heat. Add the diced Yellow onion, Carrot, and Celery stalk and sauté gently until softened, about 8-10 minutes.

Crostini Toscani con Paté di Fegatini

Malzemeler

Hazırlanışı

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