Fegato di Pollo e Milza Bruschette

Chicken Livers & Veal Spleen on Toast

3 1/2 oz (100 grams) chicken livers
3 1/2 oz (100 grams) veal spleen
2 peeled tomatoes
1 little carrot
2 fresh young onions
Bunch of fresh parsley
2 teaspoons capers in vinegar
1/2 cup (4 fl oz) red wine
4 tablespoons extra virgin olive oil
3/4 oz (20 grams) butter
Bread
Salt and pepper

Slice the veal spleen. Chop the parsley together with the capers, carrot
and onions. Put the chopped ingredients, olive oil and butter in a pan and
let all fry lightly on a low flame, stirring constantly. Add the veal
spleen and chicken livers, stir for 1 to 2 minutes and, finally, add the
wine. Add the peeled tomatoes after squashing them with a fork. Season to
taste with salt and pepper and keep on cooking for almost 30 minutes or
until the cooking juice is well evaporated. Let cool and then puree.
Spread the mixture on the slices of toasted bread and drizzle with virgin
olive oil. Serves 4.

That's it!


If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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