CROSTINI ALLA FLORENTINA (LIVER AND VEGGIE PATE)

Crostini alla Florentina (Liver and Veggie Pate) image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 10

Previous Next

Ingredients

1/2 cup olive oil
1 large onion, finely chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
1 lb chicken or calf liver, trimmed of rough membranes
1/4 cup butter or margarine
1 can flat canned anchovy fillets, chopped
2 Tbsp finely chopped capers
Pepper to taste
Broth or consomme (optional)

Steps:

Heat olive oil in wide frying pan. Add onion, celery, and carrot and cook over medium heat, stirring for about 15 minutes or until quite soft but not brown.
Add liver (calf liver needs to be chunked) and cook about 5 minutes until firm but slightly pink in the center. Stir in butter until melted, and then add chopped anchovy.
In a blender or food processor, whirl mixture (a portion at a time if necessary) to make a coarse puree. Stir in the capers and season to taste with pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g