Tasty croutons with livers and seasoning
calories: medium
category: starter
cost: medium
difficulty: easy
preparation time: 50
Ingredients
Chicken livers
Onions a half
Capers 1 tablespoon
Anchovies 1 fillet
Butter 2 tablespoons
White wine as required
Broth as required
Italian bread as required
Extra virgin olive oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Onions a half
Capers 1 tablespoon
Anchovies 1 fillet
Butter 2 tablespoons
White wine as required
Broth as required
Italian bread as required
Extra virgin olive oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Slice the onion finely and sauté in 2 tablespoons of butter. Then cut the livers in chunks and add to your saucepan. Cook and bathe with wine every now and then.
After about half an hour, dice everything on a chopping board and put the mixture back into the saucepan. Dice the capers and the fillet of anchovy and add. Let it cook adding a little broth every now and then.
Toast the slices of Italian bread and smear the mixture over the top evenly. If you wish, you may bathe your croutons with a little wine, only on the top side. The Chef's tips We suggest you try Leverano a rosé wine to be served at 10 to 12°C.with your recipe Curiosity For the ancient population of Babilonia, the liver was considered the seat of life and they created models of liver (in bronze) where they could study phenomena for prediction purposes.
After about half an hour, dice everything on a chopping board and put the mixture back into the saucepan. Dice the capers and the fillet of anchovy and add. Let it cook adding a little broth every now and then.
Toast the slices of Italian bread and smear the mixture over the top evenly. If you wish, you may bathe your croutons with a little wine, only on the top side.
