Fegato di Pollo e Milza Bruschette
(Chicken Livers & Veal Spleen on Toast)
Ingredients:
3 1/2 oz (100 grams) chicken livers
3 1/2 oz (100 grams) veal spleen
2 peeled tomatoes
1 little carrot
2 fresh young onions
Bunch of fresh parsley
2 teaspoons capers in vinegar
1/2 cup (4 fl oz) red wine
4 tablespoons extra virgin olive oil
3/4 oz (20 grams) butter
Bread
Salt and pepper
Directions:
Slice the veal spleen.
Chop the parsley together with the capers, carrot and onions. Put the chopped ingredients, olive oil and butter in a pan and let all fry lightly on a low flame, stirring constantly.
Add the veal spleen and chicken livers, stir for 1 to 2 minutes and, finally, add the wine. Add the peeled tomatoes after squashing them with a fork.
Season to taste with salt and pepper and keep on cooking for almost 30 minutes or until the cooking juice is well evaporated.
Let cool and then purée.
Spread the mixture on the slices of toasted bread and drizzle with virgin olive oil. Serves 4.