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Bruschetta Alla Fiorentina
Garlic Bread, Chicken Liver Pate

PANTRY COLD STORAGE MARKET
Olive oil
Salt and pepper
Vegetable broth
Capers, finely chopped
Red onion, minced
Butter
Anchovies filet
Bread
Fresh thyme
Chicken livers, cleaned and cut up
PANTRY
Olive oil
Salt and pepper
Vegetable broth
Capers, finely chopped
COLD STORAGE
Red onion, minced
Butter
Anchovies filet
MARKET
Bread
Fresh thyme
Chicken livers, cleaned and cut up

In a small pot, place onion, cleaned cut up chicken livers, add capers and or anchovies. Cook for 2 minutes at high heat, add the white wine and cook for another 3-4 minutes, until wine is totally cooked and reduced. Place it in a blender and pureé it to the consistency of a paté.Toast the bread and gently spoon the paté over the bread. Serve it warm.

This bruschetta is normally served with soft cheese and prosciutto as a starter.