"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crostini a la Toscanna -- Gabriele, by Barbara Peatie, is from The Donovan Family Online Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
200 grams fresh chicken livers 1/2 organic lemon (juice and zest) 1 celery 1 carrot 1/2 bundle flat leaf parsley 1/8 c. red wine 2 T tomato paste 1 T capers 1 small onion 2 T olive oil 2 T butter 1 bay leaf 1/2 tsp juniper berries salt and pepper to taste
Marinate liver in red wine, with bay leaf and juniper berries overnight. Chop onions and saute in melted butter and olive oil, add livers, tomato, and marinade.
Grind it altogether adding capers. Serve on toasted french bread.
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