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Crostini with chicken liver (4 people)
350g of chicken liver
Half onion 1 spoon of capers 2 anchovies filets 1 glass of white wine Broth 4 slices of Tuscan bread 4 spoons of extra virgin olive oil Salt Freshly ground pepper |
| Finely chop the onion and brown in a saucepan with oil. Add the cleaned chicken liver. Cook for 10 minutes moistening occasionally with white wine. Drain and chop finely and return to frypan. Rinse and clean anchovies, chop finely with capers and add to chicken livers. Continue cooking, stirring and moistening with a few tablespoons of broth. After 10 minutes, when the mixture is dense, add salt and pepper. Take off the heat, add 2 teaspoons of oil. Toast bread rounds, cut into 4 parts and spread the mixture evenly. Serve as antipasto. | |
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Fried sage
Sage leaves
1 egg White flour Extra virgin oil |
| Dip sage leaves in beaten egg and roll them in flour. Add the leaves to a pan of hot oil for a few minutes. Salt and serve with the antipasti. | |
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Fried artichokes
Artichokes
1 egg Flour Extra virgin olive oil |
| Clean the artichokes and sprinkle them with some lemon. Cut them into medium size pieces. Roll them in egg and then in flour. Put them in a pan of hot olive oil. Cook until lightly browned. Turn them out on to some absorbent paper and salt them. Serve hot immediately. | |
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Fiori fritti (courgette flower fritters)
16/18 courgettes flowers
Small handful fresh herbs (parsley and/or thyme) Finely chopped 96gr plain white flour ½ pint/300ml cold water Salt and pepper Oil for deep frying |
| Gently wash and dry the flowers. Trim off stems. In a bowl softly sift the flour into the water, beating well with a wooden spoon until the mixture is like a smooth pancake batter. Mix in the herbs. Heat the oil in a deep pan and when very hot, dip the blossoms quickly into the batter and then into the oil. When they are golden brown drain on a kitchen towel and sprinkle with salt and pepper. Serve immediately while still hot. | |