A simple dish for preparing the palate for the rustic cuisine of the Tuscan countryside.
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INGREDIENTS |
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Homemade bread |
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to taste |
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Chicken livers |
2 |
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n° |
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Butter |
50 |
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g |
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Capers |
1 |
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teaspoon |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Boil the chicken livers in a little broth after washing and cleaning them thoroughly. |
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After mashing with a fork, add the butter, salt and chopped capers. |
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| 3. |
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Char the bread to taste and spread the pâté on top. |
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CHEF'S NOTE |
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There are many ways to decorate the croutons: one of the simplest and most effective is to add a few parsley leaves. |
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The Tuscan menu requires a strong wine which can accompany the dishes without altering its flavours; at the same time, however, it should not come across as a weak companion. Tuscany itself provides us with its best reds such as an intense Brunello di Montalcino, a classic Chianti or an elegant Bolgheri-Sassicaia. |
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