Crostini with Calves’ Liver

Name: Crostini with Calves’ Liver
Yield: Serves 4–6
Cuisine: Italy
Ingredients: About 12 small slices of Italian country bread (or use French bread); Salt and Freshly ground black pepper; A good pinch of chopped fresh sage; Extra olive oil; 1 clove of garlic, finely chopped; 1 very small onion, finely chopped; 225 g (8 oz) calves’ liver, chopped into tiny cubes; 3 tablespoons olive oil

Crostini con Fegati di Vitello

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

Europe
Italy
Fish course
Mediterranean

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.