Liver Crostini

Ingredients

• 8 fresh chicken livers
• 1 Shallot
• 1 Carrot
• 1 stalk Celery
• 2 tbsp finely chopped parsley
• 1 Garlic clove
• 2 butter
• 5 tbsp olive oil
• 125 ml dry white wine
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 1 tbsp capers
• 1 tsp anchovy paste
• 125 ml rich beef broth
• 12 slices Italian white bread (ciabatta)
• parsley for garnish

Instructions

1. 1.

   Clean the liver.

2. 2.

   Peel and finely chop the shallot.

3. 3.

   Wash and finely chop the celery.

4. 4.

   Sauté the shallot in hot butter until translucent, add the liver, brown it, pour in wine, let evaporate, season with salt and pepper, add parsley and pressed garlic, stir in 1 tbsp lemon juice. Add broth, puree everything, return to pan, add anchovy paste and simmer for a few minutes.

5. 5.

   Place bread slices on a baking tray, brush with olive oil, roast at 200°C until golden yellow, remove, spread the liver mixture on them, garnish with capers and parsley leaves, and serve.