Italiano
Crostinis
- 16 May, 2023
- Home , Ancient recipes
History of the recipe
Every important day would include an important menu, and every important menu would always start with the crostinis.
From early morning, mom and grandmom would start kneading dough with several eggs, depending on the number of guests, and would roll it out until it was paper thin.
Even the chickens were part of the important menu: while the whole chicken was roasted with potatoes, the innards were used to prepare the crostinis.
Ingredients
- 500 gr chicken liver and sweetbreads
- ½ glass of Agape extra virgin olive oil
- 30 gr capers
- 3 anchovies
- Garlic, better if fresh garlic leaves
- Tuscan bread tiny sliced
- Lemon juice
- Butter
- Salt and pepper
- Sage leaves
Instructions
Cut the innards into small pieces, fry them in oil together with sage and garlic. When cooked, hash them with a knife or a mincer. Chop the capers after having washed and boiled them for a minute in vinegar, cut the anchovy after removing bone and salt, and mix everything together with the chopped innards.
Add a little butter to the mixture prepared with the innards and spread it on the bread previously thinly sliced and toasted. Sprinkle some fresh lemon juice on top and serve warm.
