Artichoke Risotto
BaccalÓ roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Tuscan Crostini


300 grams (approx. 10.6 ounces) chicken livers
1/2 onion
40 grams (approx. 1.4 ounces) of butter
1/2 cup of dry Marsala (an Italian dessert wine)
20 grams (approx. 0.7 ounces) of pickled capers
5 fillets salted anchovies


Trim the fat from the livers. Clean them thoroughly and cut them in pieces. Melt the butter in a saucepan. Add the thinly-sliced onion and the livers. SautÚ them well for about 10 minutes and add the Marsala. When the wine has evaporated, finely mince the mixture on the cutting board, using either a regular knife or a crescent knife. Return it to the dish and add some meat broth to soften the mixture. Then add the finely minced capers and anchovies. Bring the mixture back a boil for a few minutes. Serve on toasted bread.

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