"Un vero pasto Toscano"
8 SLICES OF FRESH WHITE BREAD
1 CARROT, 1 CELERY STALK
CHICKEN LIVER 500g
1 SPOONFUL OF CAPERS
1 GLASS OF DRY WHITE WINE
EXTRA VIRGIN OLIVE OIL
This is a traditional Tuscan starter, it was once a farm worker's meal to make old bread more tasty. Now it is a delicacy and every family has their own recipe.
First dice the celery, carrot and onion very finely and saute' in a pan with a generous quantity of olive oil, until softened and browned.
Add the chicken livers and simmer with the white wine until it evaporates.
When the chicken livers are cooked, add the anchovies and capers.
Leave to one side until completely cooled. Then mince it coarsely in a food processor or chopper, until it is a thick paste.
Toast the slices of fresh white Tuscan bread and spread the pate' on top.
Serve with other bruschetta and starters.