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Crostini alla Florentina (Liver and Veggie Pate)

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Make It

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  • 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.


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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