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Alessi cuisine
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Canapes with chicken livers
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- 4 chicken livers, cleaned and chopped
- 1/2 onion cut into small slices
- a handful of pickled capers
- 1/2 meat stock cube
- 1/4 of a tube of anchovy paste
- 50 grams of butter
- 3 spoons of olive oil
- 1/2 of white wine
- salt and pepper
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In a small saucepan with a thick bottom, put oil and the slices
of onion and let them brown for 4-5 minutes over a medium-brisky heat. Then
add the chicken livers, turn this stuff very well and let it brown without
attaching. After 4-5 minutes add the meat stock cube and the white wine,
turn this mixture while it is evaporating, then, after 2-3 minutes, add
the pickled capers, the first 30 grs. of butter, the anchovy paste and a
pinch of pepper. Turn it, let it mix by increasing the heat for about 2
minutes more. Then take out from the heat, let it cool down and put this
mixture in a blender together with the 20 grs. of butter. Mix this stuff
very well until you have a thick purée. Taste it and if necessary
add some more salt, capers, anchovy paste, butter or whatever, and eventually
mix once again as to have a homogeneous purée. Spread this sort of
sauce over very fresh slices of white bread, without bathing with broth
or whatever. |
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