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Crostini di fegatini
Chicken liver crostini
8 slices stale French bread, grilled
150 g (0.33 lbs) chicken livers, skinned, rinsed and chopped
40 g (1.4 oz) not too lean raw ham, chopped
1 tablespoon butter
1 tablespoon olive oil
some lemon juice
1/2 onion
2-3 sage leaves, rinsed
grated Parmigiano Reggiano cheese
salt, pepper
In a pan, saute the chopped ham, onions and sage leaves in olive
oil. When the onions are transparent, add the chicken livers and
brown all over a high heat, adding 2-3 tablespoons water. Salt
and pepper. Take out the sage leaves. Chop the pan contents in
a grinder, food processor or a blender. In a bowl, mix everything
with butter and a bit of lemon juice until smooth. Spread each
slice of bread generously with the mixture, sprinkle on some parmesan
and put in a very hot oven for a few minutes.
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Chicken Livers 14