Bruschetta

Ingredients for 8 servings:

• 400 g chicken liver(s)
• 1 onion(s)
• 1 tbsp olive oil
• 2 anchovy fillets
• 1 tbsp capers
• 6 tbsp white wine
• 180 ml chicken broth
• 1 tbsp butter, soft
• 1 ciabatta
• Salt and pepper from the mill
• Chervil leaves

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with poultry liver

Clean the chicken livers and pat dry. Peel and finely dice the onion. Heat the olive oil in a pan and fry the chicken livers for about 10 minutes, turning occasionally. Then remove from the pan and let cool. Add the diced onions to the frying fat and fry until translucent. Chop the liver very finely. Rinse the anchovies, pat dry, and finely chop them. Drain the capers and finely chop them. Add the liver, anchovies, and capers to the onions and fry for 5 minutes. Deglaze with the white wine, gradually add the chicken stock, and mix everything into a creamy paste. Season with salt and pepper. Stir in the butter. Slice the ciabatta and toast. Spread with the liver paste and serve garnished with chervil leaves.