Chicken Liver Spread
|Olive oil||2 Tablespoon|
|Butter||1 Ounce (25 Gram / 2 Tablespoon)|
|Onion||1 Small, peeled, finely chopped|
|Chicken livers||1⁄2 Pound, cleaned and chopped (250 Gram)|
|Sage leaves||3 , chopped|
|Capers||1 1⁄2 Tablespoon|
|Anchovy fillets,||3 , chopped|
|Black pepper||To Taste|
|Crostini||20 (Small Thick Rounds Of Bread)|
Melt oil and butter in a frying pan, and saute onion until soft and golden.
Add chopped liver and sage leaves, and fry gently until liver is cooked, about 15 min.
Remove from heat, and add capers and chopped anchovy fillets.
Pass mixture through a food mill, or processor, and add enough butter to make a creamy paste.
Toast the crostini lightly on one side, then spread the paste on to the untoasted side.
Cook over open fire or put into a hot oven briefly.
Serve hot as an antipasto.