Combining anchovies and chicken livers to make a pate isn't as odd as one might think. Indeed, the two work quite nicely in this simple antipasto.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 chicken livers
- 1 anchovy (the whole salted variety, 3 inches long)
- Unsalted butter
- Broth
- Pepper
Preparation:
Sauté the chicken livers in butter, and when they've absorbed it sprinkle them with broth and a pinch of pepper, but no salt. When they're cooked, mince them with the scaled and boned anchovy, and return the mixture to the pan with a little more butter. Heat it without bringing it to a boil, and spread it over thin slices of toasted bread.
A wine? I'd go with a white, perhaps a Torgiano Bianco from Umbria.
A wine? I'd go with a white, perhaps a Torgiano Bianco from Umbria.
