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Crostini Ai Fegatini Di Pollo (tuscany & Umbria Style)

  • 6 to 7 chicken livers
  • 60 grs (2 ounces) prosciutto
  • 5 to 6 spoons extra virgin olive oil (POGGIO ALLA LUNA)
  • 1/2 lemon
  • 1 large sprig of Italian sage
  • 1 1/2 large spoon of capers in vinegar (remove the vinegar)
  • 1/2 medium onion
  • salt and pepper

(Chicken liver pate' from Tuscany & Umbria). Rinse the chicken livers carefully under cold water and place them in a large sauce pan add all ingredients (except the prosciutto), cover the pan and cook for 1 hour 15 minutes at very low flame (very important) remove the pan from the flame and let the mixture cool down remove sage and lemon add salt & pepper to your liking grind all the ingredients in the meat grinder with the prosciutto mix well and place the mixture in a serving bowl, decorate with small sage leaves, if desired. Spread the crostini pate generously on good country bread, slightly toasted, and serve.

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