Crostini with Calves’ Liver

Crostini con Fegati di Vitello

banner
Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About

Ingredients

  • 3 tablespoons olive oil
  • 225 g (8 oz) calves’ liver, chopped into t

Method

Heat the olive oil in a small frying pan and add the calves’ liver, frying briskly with the onion, garlic and sage for just a few seconds. Season to taste with salt and pepper. Toast the bread, drizzle with olive oil and top with the liver.