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Bruschetta with chicken livers is a delicious Italian appetizer typical of the Tuscany region. Made with toasted rustic homemade bread and a creamy sauce of chicken livers, butter, cognac, meat stock, lemon juice, garlic and herbs, this bruschetta is a real explosion of flavors. It is easy to prepare and perfect for serving guests during an elegant dinner or an informal evening.
Clean the livers, wash them and cut each one into four pieces: place them in a bowl, cover with milk and let them marinate overnight in the refrigerator
Cut the slice of sandwich bread into cubes
In a frying pan, melt 50 g of butter and brown the livers in it for 5 minutes, stirring, then add a pinch of salt, a grind of pepper and the cognac
Also add the diced bread, the remaining butter, the stock, the lemon juice and the crushed garlic and blend everything until you obtain a smooth mixture
Place the pâté in a bowl, cover it with cling film and leave it in the refrigerator for 3 hours
Toast the slices of bread and spread the pâté on top
Frying Pan
Blender
Italia, Toscana
| Energy (kcal) | 73.11 |
| Carbohydrates (g) | 6.02 |
| of which sugars (g) | 0.2 |
| Fat (g) | 1.74 |
| of which saturates (g) | 0.53 |
| Protein (g) | 8.59 |
| Fibre (g) | 0.38 |
| Salt (g) | 0.09 |
