Tuscany Crostino : Italian Recipe
What You Need
How to do :
Clean chicken livers and make sure the bitter gall is removed.In a skillet over medium heat add butter and sage. Add chicken livers, salt to taste and sauté until brown. Remove from heat.In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil. Add soffritto vegetables (onion, celery and carrot) and sauté for a minute or two (pay attention not to brown them).Add ground meat and let it brown few minutes, stirring when necessary. Add white wine, stir a little bit and when it’s reduced add anchovies paste or anchovies filets (in that case mash them with a fork) and capers.At this point you may think that there are too much capers in there, but don’t worry because when everything is cooked and mashed you won’t feel any. - into sterilized and vacuum sealed mason jars at room temperature for several months (avoid sunlight);
- into glass jars and in the freezer for a couple of months;
- into glass jars and in the fridge for a couple of days (a few more if the surface is covered with extra virgin olive oil).