Chicken liver crouton, Mamma Lucia’s way
This dish is both an excellent hors-d’oeuvre and a good accompaniment for roasts and wild game.
Ingredients 6 servings
4 chicken livers , 1 knob of butter, 1 spoon of extra virgin olive oil, 1 chopped spring of parsley, half cup of chopped capers, fresh juice of lemon
Mince the chicken livers until mashed. Then cook them with one chopped spring of parsley, butter and extra virgin olive oil. Do it at a low temperature, in order they don’t dry up.
Out of the flame squeeze ½ lemon onto, add the finely chopped capers, check salt and pepper.
Spread this mixture generously on toasted or fried slices of bread and decorate the dish with lemon crescents and small spring of parsley.