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Crostini with Fegatini

ingredients

servings

4

Pepper

to taste

Iodized salt

3 pinches

Extra virgin olive oil

3 teaspoons

Anchovies in oil

3 fillets

Capers

1 spoon

Onions

1 half

Celery

1 stem

Carrots

1 unit

Chicken livers

200 grams

starters from Italy - Toscana

Crostini with Fegatini

Crostini with Fegatini

with meat with fish high in iron

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crostini with Fegatini

This recipe, Fegatini crostini was given to me by my dear Neapolitan friend, Carmen long ago has prepared me this excellent appetizer, since I really liked it, I want to put it in this blog.

Crostini with Fegatini step 1

step 1

Grate the liver in the crushed carrots, celery and onion with a little oil. Add salt and pepper, pour some water and cook for 20 minutes

Crostini with Fegatini step 2

step 2

After cooking, sprinkle with Pantelleria Pass and evaporate.

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Crostini with Fegatini step 3

step 3

Combine the capers, salty anchovies and whisk them if it is too dry to add a little water and boil for a few minutes, spread on the bread and feel goodness.

Crostini with Fegatini step 4

step 4

Having the opportunity, use abrasive Tuscan bread, you know that being not salty is very suitable for tasty foods. Good, recipes, at all -).

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