Crostino with liver paste, anchovies, capers

Category: Cold meals and snacks
Kitchen: italian
Crostino with liver paste, anchovies, capers

Ingredients

chicken liver 300-350 grams
bulb onions 1 PC. small
vegetable olive oil 1 tbsp. l.
white semi-sweet table wine 1 tbsp. l.
salt pepper taste
anchovies 50 grams
capers 50 grams
butter 50 grams
toasted bread 4 pieces

Cooking method

  • Used anchovies from a glass jar Crostino with liver paste, anchovies, capers
  • According to the recipe, it was necessary to add Marsala wine, but was not at hand, and could not buy it in the store, I used white table semi-sweet wine.
  • Put onion (cut into strips), olive oil, liver (cut into pieces), wine in a saucepan, stir and simmer until the liquid evaporates.
  • Add salt, pepper, mix, warm up the mass a little more. Let cool slightly.
  • Combine the stewed liver, butter slices, anchovies (no butter), capers (no liquid), mix the mass and crush the mass until finely puree.
  • Transfer the mass (pâté) to a container and let cool and brew for a better taste.
  • Crostino with liver paste, anchovies, capers
  • Toast the white bread slices in a toaster and spread them with a thick layer of pâté.
  • Crostino with liver paste, anchovies, capers

Note

How long did I go to this combination of products - anchovies, meat (liver)!
Been looking at anchovies for a long time.
Looked at the recipes for using anchovies in books, and Jamie Oliver ...
Last year I brought several cans of anchovies from Tallinn, and then from Italy ... but they remained intact in the refrigerator ...

And then I began to look through books about Italy, came across a recipe for crostino, and thought ... it's time: well, if I spoil the food, I will know that it’s not mine, and I will not regret that I didn’t taste this pate, which I lose, except for the spoiled ones. products?

Curiosity won!
Now I know that I will still cook crostino, and I will use anchovies in other dishes, pastas, salads - I will definitely!
Try crostino too - I hope you also enjoy the combination of liver and salted fish called "anchovies" with capers!
Cook with pleasure and bon appetit!Crostino with liver paste, anchovies, capers

celfh
Admin, great!
Alexandra
Romchka, great recipe!

And most importantly, your courage gives strength - I tried on anchovies in the same way several times, but I haven't decided yet - my men don't eat fish
Admin

Girls, thanks! Especially for the courage!

Today was the continuation of the banquet ... the pate stood in the refrigerator overnight, I wonder what is there ...

I made bread hot in a toaster, spread it thickly with pate (as in the recipe), licked it, smelled it from all sides ... I was looking for the obvious smell of fish - I couldn't find it!
Over the night, the pate only became tastier, the taste of wine, capers, liver appeared, anchovies gave the pate only pleasant salinity.

Yesterday I tasted anchovies live, straight from the jar - a very tasty, tender, fatty fish in olive oil, only a little salty, but it will definitely go to salads or paste for pies or sauces!
Now I understood myself why anchovies are added to pastas and sauces - only for saltiness and taste!

Well worth a try, it's not scary!

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