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Crostini Toscani all' Alvaro
2 chicken livers
30g veal
10 capers
2 anchovy fillets
Juice of 1/2 lemon
Bread
Oil
Salt, pepper
2 chiken livers
Cook the chicken liver and the veal.
Then chop them up with the capers and anchovy fillets.
Add the lemon juice, oil, salt and pepper.
This cream is now read to spread on slices of Tuscan bread.
Variation: Toast the slices of bread.
Suggestion: Keep the cream warm.
Crostini Empoli
3 spoonfuls of parsley
1/2 spoonful of tarragon
5 mint leaves
3 spoonful of capers
1 hard-boiled egg
2 tomatoes
1/2 small glass of olive oil
Salt, pepper
Chop up the parsley, the tarragon, the mint, the capers, the egg,
a spoonful oil and salt in a bowl.
In another bowl, cut the tomatoes into small pieces after having
removed the seeds.
Then mix them with the rest of the oil, salt and pepper.
Place the two bowls in the fridge for one hour.
Then, mix the two sauces as you place them on some slices of bread and serve.
Salame di Tonno
250g tuna fish in oil@@@@@@Ingredients for the sauce :
4 anchovies@@@@@@@@ @@4 anchovies
2 eggs@@@@@@@@@@@@@@1 spoonful caper
1 bunch of parsley@@@@@@ 2 spoonfuls oil
4 spoonfuls breadcrumbs@@vinegar
Salt and pepper
Break up the tuna. Remove the salt from the anchovies,
then remove the bones and cut the anchovies into small pieces.
Chop the parsley. Add it to the tuna and the anchovies and season with salt and pepper.
Add the breadcrumbs and the egg and mix well.
Mould the mixture into the shape of a salame and wrap it in a cloth.
Bind it with a threat so that it retains shape while cooking.
Place it in a saucepan, cover with cold water and cook for 20 minutes.
Meanwhile prepare the sauce: place the cleaned capers and the de-boned,
chopped anchovies in a bowl.
And a teaspoonful of vinegar and 2 spoonfuls of oil and mix thoroughly.
When the "salame di tonno" is cool cut it into slice.
Mix with the sauce and serve immediately.
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