AKA crostini di fegatini
- 1 cup chicken livers
- 1 tbsp olive oil
- 1 tbsp butter
- 4 flat filets of anchovies
- 2-3 sage leaves
- 1 tbsp wine vinegar
- 1 tbsp capers
- 2 small dill pickles
- 8 slices of French bread (1 day old), 1/2″ thick, toasted.
- 1 cup of chicken broth
Continue reading Chicken liver crostini
Roasted flank steak is always the best choice for a family dinner on a beautiful summer night. The butterflied steak is flavored with feta cheese, sweet red pepper, and seasoned by fresh Italian parsley, thyme, garlic and sea salt. It is grilled with extra-virgin olive oil to give it a golden brown shiny texture. This delicious recipe is better served with fresh Continue reading Rolled Stuffed Flank Steak
8 flat anchovy fillets
1/4 cup unsalted butter
8 slices crusty white bread
Chop the anchovies. Heat the butter in a small saucepan. When it begins to melt, remove from the heat.
Add the anchovies, working them with a fork to a smooth cream.
Spread evenly on the slices of bread.
Place a slice of Mozzarella on top of each piece (leaving plenty of room around the cheese as it will spread out as it melts).
Transfer to the oven preheated at 325 F for a few minutes and serve as soon as the cheese has started to melt.
6 cups onion, cut small
5 cups beef broth
1/2 cup butter
1 tsp salt
6 slices of bread
6 slices of Cheddar cheese
Saute the onion in butter in a large pan, over low fire, for about 30 minutes or until golden. Stir often.
Add broth, salt and pepper and increase the fire to high, until boiling starts.
Reduce the heat, cover and simmer for 30 minutes. Add salt if necessary.
Toast the bread.
Pour the soup in heated bowls and place on top of each bowl a slice of bread.
Top with a slice of cheddar cheese.
Place in the microwave oven until the cheese melts.