Crostini Alla Fiorentina


  • 3 tablespoons olive oil
  • 1 teaspoon chopped onion
  • 1 teaspoon celery, chopped
  • 1 chopped carrot
  • 2 cloves garlic, pressed
  • 4 ounces chicken livers, rinsed and sliced into strips
  • 4 ounces lamb or pork livers, rinsed and cut into strips
  • + 7 more ingredients
    • ½ cup red wine
    • 1 tablespoon tomato puree
    • 2 tablespoons chopped fresh parsley
    • 3 anchovy fillets, chopped
    • 2 tablespoons chicken stock or water
    • 1 tablespoon capers
    • salt and pepper to taste

1. Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft. 2. Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let i...

View full recipe at SpringPad


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