Chicken liver cream from Tuscany

Chicken liver cream from Tuscany

An inexpensive one, typical Italian specialty. The little ones are called "Crostini", crispy toasted white bread slices, on which the refined chicken-liver mixture comes into its own.

The chicken livers are also often replaced by porcini mushrooms in Tuscany. I prefer mushrooms, as they do not store heavy metals and are in season all year round. You need about 350 g Mushrooms.

Allotments for 4 people:

250 g chicken livers

1 small onion (about 50 g)

1 small stick of celery

2 Eßl, cold-pressed olive oil

3 Eßl, dry white wine

1 Eßl. Capers

2 Sardine fillets (from the can or the gloss)

4 Eßl. Meatsoup, freshly cooked

or from cubes


black pepper, freshly ground

Refined • For guests

Per serving about:

830 kJ / 200 kcal
15 g protein – 14g of fat
3 g of carbohydrates

Preparation time: about 40 Minutes

1. Wash the chicken livers, pat dry, Remove the skins and tendons and cut into very small pieces.

2. Finely chop the onion. Clean the celery stalk, wash thoroughly, Pan dry and also chop finely.

3. Heat the olive oil in a pan. The onion- and the celery pieces in it over medium heat for about 5 Fry minutes.

4. Add the chopped chicken livers and cook over medium heat, stirring constantly 3 Fry minutes.

5. Pour in the white wine and stir everything for about 5 Let simmer for minutes, until the liquid has evaporated.

6. Finely chop the capers and anchovy fillets and add.

7. Pour in the meat stock and the mixture over low heat for about 10 Let simmer for minutes, until a spreadable paste is created.

8. Season the chicken liver cream with salt and pepper, then serve either warm or cold. It goes well with roasted white bread slices or toasted bread.

Instead of the chicken livers, you can also use beef spleen or chicken livers and beef spleen mixed together. Wash the spleen, pat dry, Scrape out the skin on a board with a sharp knife and process as described in the previous recipe.

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