Crostini di Fegato

Extra-virgin olive oil
1/2 medium onion, chopped
1 lb. chicken livers
1 celery stalk, chopped
1 carrot, chopped
1 tsp parsley, chopped
1 Tbsp tomato concentrate, diluted in 1 Tbsp water
Salt and pepper
1 tsp capers
Loaf of Italian bread, cut into diagonal slices and toasted slightly

Cover bottom of medium saucepan with olive oil. Add onion and cook until
translucent. Add clean liver pieces and cook at high heat for a few minutes. Once
the liver is colored, lower heat to medium and add the celery, carrot, parsley and
tomato concentrate (with water). Continuing cooking at medium heat until there is
no more blood visible. Remove from heat and add salt and pepper to taste. Let
cool. Once almost cold, place everything into blender, adding the capers at this
point, and blend well. Spread the pate on the toasted bread slices and serve.
Makes 2 cups (30 servings).

That's it!


"Adriana's Italian Gourmet Cookies"

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

Ciao-Ciao!
Adriana

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