Fegatini Crostini

Ingredients for 4 servings:

• 40 g cooked ham, Italian, not smoked
• 1 large shallot(s)
• 3 sage leaves
• 1 tbsp olive oil
• 150 g chicken liver(s)
• Salt and pepper from the mill
• 1 tbsp butter
• 1 tbsp lemon juice
• 8 slice(s) white bread, preferably large-pored
• 4 tbsp Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

White bread with liver farce, baked

Dice the ham and shallot. Sauté in the oil with the sage leaves. Now chop the chicken livers and, when the shallot is translucent, add them. Brown them until lightly browned and moisten with 2-3 tablespoons of water. Season with salt and a little pepper, remove the sage, and purée the contents of the pan. Add the butter and lemon juice and mix until smooth. Spread the cream over the slices of bread and sprinkle with Parmesan cheese. For fresh bread, bake for about 10 minutes at 200°C (top/bottom heat). For stale bread, simply gratinate.