115. Crostini di Fegatini e Acciughe

Canapés with Chicken Livers and Anchovies

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 2 chicken livers
  • 1 anchovy

Method

Cook the livers in butter, and when they have absorbed it cover with broth. Add a pinch of pepper but no salt. When done, mince finely together with one anchovy, washed and boned. Then put back in the skillet where you cooked the chicken livers, add a little more butter, and heat the mixture without bringing it to a boil. To serve spread on slices of fresh bread from which you have removed the