Portions: 8 – Difficulty: medium
INGREDIENTS
– 400 gr of chicken livers
-1 onion
-20-30 gr of dried porcini, kept in a bath and squeezed
-half an apple
-a handful of pickled capers
-1 tablespoon of breadcrumbs
-1 tablespoon of water
-2 tablespoons of tomato juice
-half a lemon
-3 tablespoons of EVO oil, 20 g butter, salt and pepper q.b.
METHOD
– Cook the chicken livers with oil, butter, sliced apple and onion, mushrooms, salt and pepper
– When cooked, cool and finely chop in the mixer
– Season with lemon, water, tomato and breadcrumbs for a few minutes
– Turn off the heat and add the squeezed capers
– Serve the panbrioche cut into slices and toasted sprinkled with pate.
