Crostini Di Fegatini – Toasted Bread with Poultry Liver

Sauté the onion cubes in the frying fat until golden brown. Chop the liver and add it repeatedly to the frying pan. If you use the anchovies: Rinse fillets and chop finely. Chop capers as well and add both to the liver form. Cook everything for ten minutes at low temperature. Add wine and clear soup in between, so that a creamy paste is formed. Season to taste with salt and freshly ground pepper. Stir butter into the cooled cream. Cut bread into slices and toast. Spread the cream on the toasted bread.

Tip: Serve with tomatoes.

Nutritional values per unit 90 Kcal 2 g fat

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