Crostini with Liver

Rinse anchovy fillets and capers in cool water, chop very finely.

Parsley rinse, dry, chop finely. Bacon, onion and garlic also chop very finely.

Rinse and clean liver. Saute bacon, onion and garlic in 2 tbsp olive oil until light brown, add liver and saute until liver is half cooked. Remove the liver, chop finely and return to the frying pan with the chopped anchovies and capers.

Preheat oven to 70 °C.

Continue to roast gently for about 2 min, stirring everything together well. Remove the frying pan from the stove. Mix with the heated vegetable soup to a liver paste, season with pepper and a little juice of a lemon, finally fold in the chopped parsley. Keep warm in the heated oven.

Cut the ciabatta into slices. Toast the slices of bread briefly on both sides in a coated frying pan with very little olive oil (soft on the inside, crispy on the outside), spread generously with the liver mixture and bring to the table on the spot.

Serve:

With a mixed leaf salad in advance, it becomes a small dinner.

Drink recommendation:

A red Chianti classico from Italy with the “Gallo nero” (Black Rooster) on the neck of the bottle – a very good growing area in Tuscany.

Our tip: Use bacon with a fine, smoky note!

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