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Crostini alla Florentina (Liver and Veggie Pate)

Kraft Memeber Recipe
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Makes: 2.5 cups Total Time: 1 hr
Category: Appetizers Sub Category: Spreads & Cheese Balls

what you need
  • 1/2 cup olive oil
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 lb. chicken or calf liver, trimmed of rough membranes
  • 1/4 cup butter or margarine
  • 1 can flat canned anchovy fillets, chopped
  • 2 Tbsp. finely chopped capers
  • Pepper to taste
  • Broth or consomme (optional)
make it
Heat olive oil in wide frying pan. Add onion, celery, and carrot and cook over medium heat, stirring for about 15 minutes or until quite soft but not brown.

Add liver (calf liver needs to be chunked) and cook about 5 minutes until firm but slightly pink in the center. Stir in butter until melted, and then add chopped anchovy.

In a blender or food processor, whirl mixture (a portion at a time if necessary) to make a coarse puree. Stir in the capers and season to taste with pepper.
Notes
Serve warm or cold. Mound crostini in a small bowl, garnish with parsley and whole capers and serve surrounded by party rye or crackers.
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