Today Umbrian cuisine is a must ... the toast Black and red in the manner of Graziella grandmother who is my grandmother. The prox April will be 80 !!!!! Grandma is one of those women once they got up early to put up those sauces that cook slowly, to make the mythical sheets of egg pasta with which we produce noodles, noodles, ravioli and Cappelletti. In Umbria, the meal often begins with these facts crostini with chicken livers, of course everyone has their own recipe.
This is one of my family and is a guaranteed success!
Makes about 20 toasts of blacks:
300 grams of chicken livers
smells mixed (celery, carrots, onion)
100 grams of beef
white wine
about 1 teaspoon and 1 / 2 anchovy paste
the juice of half a lemon
a handful of pickled capers
salt and pepper
My grandmother recommended lightly sauté the chicken livers in boiling water to remove the bitter taste of liver.
Then brown chicken livers and herbs coarsely chopped in a pan and sprinkle with about half a glass of wine, salt and pepper. Bake for about 20 minutes.
Chop all the grinder or mixer (although the meat grinder keeps the coarse which is typical of envi pate), and add capers, anchovies, lemon juice.
Serve on slices of unsalted bread (unsalted) wet with a little warm broth.
Makes about 15 toasts red
tomatoes past or rustic
garlic
chili
capers
a handful of parsley and some basil leaves
extra virgin olive oil to taste
a tip of teaspoon anchovy paste
heat a little oil and brown the garlic. Remove it and add the rustic past and about 1 hot pepper (depends on the tastes and I like spicy). Chop the knife or the crescent, capers, basil and parsley. Add sauce and cook 10 minutes.
Serve on grilled or toasted bread to make up for the first granetti type mill white.
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