Friday, June 24, 2005


Saskatchewan Menu of the Week - June 21.

Breakfast – Yogurt and strawberries.
Lunch – Toasted tomato sandwich, rhubarb crisp.
Dinner – Crostini de Fegato and a big green salad.

Crostini di Fegato
Crostini is a popular Italian appetizer – it begins with a slice of toasted bread spread will any sort of topping. This version is made with chicken liver.

1 tbsp bacon drippings or lard
1 tbsp onion, finely chopped
1 chicken liver, chopped
4-6 sage leaves, slivered
a bit of white wine (optional)
1/4 cup chicken broth or water
a dab of butter
salt and pepper
1 clove of garlic
sliced baguette or crackers

Sauté the onion in the bacon drippings or lard. (You can substitute butter or oil.) When the onion is soft, add the liver and the slivered sage. Cook until the liver starts to lose its pink colour. Toss in a dash of white wine and cook until all the liquid evaporates. Add the broth and simmer slowly until the liver is no longer pink. (Add more broth if needed to keep the liver moist.) Season with salt and pepper, and melt a dab of butter over top.

Toast the bread lightly on one side. Rub toasted side with clove of garlic. Spread the chicken liver on the bread. Eat warm or cold at the start of a meal.

Source: chicken liver from the Dale farm.

1 comment:

Catherine said...

Thanks for sharing your recipe and your tips as well, great help for me as a newbie in the kitchen, just starting ang enjoying cooking.