How to make chicken croutons with capers and anchovy fillet, a typical Tuscan recipe for a very appetizing mixture to spread on slices of toasted bread.
Ingredients for 4 portions
- 50 gr of veal liver
- half a glass of white wine
- a spoonful of tomato pulp dissolved in a little water
- a spoonful of capers
- an anchovy fillet
- a bunch of parsley
- half onion
- half a celery rib
- a carrot
- 50 gr of chicken livers
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Preparation of Tuscan chicken croutons
Make a beat with all the smells, parsley, onion, celery, carrot, salt, pepper, and fry them without letting them color.
Add the chicken livers and the veal liver, shortly after add half a glass of white wine, wait a while and add the tomato puree dissolved in a little water. Cook over low heat for half an hour.
Then remove the livers and finely chop them together with two spoons of capers and an anchovy fillet.
Combine all the ingredients again, mix them well and spread them on toasted slices of bread and quickly pass through the hot broth to soften them.
