Crostini di FegatoSummary
DescriptionI have blogged a lot about Da Silvano in NYC and mentioned their crostini recently. They make the real Tuscan version here with livers…here’s my recipe that I learned how to make at Trattoria Sostanza in Florence. Ingredients
Instructions
Place a 12 inch saute pan with high sides over high heat. Add the oil.
Pulse (do not puree) the livers in the Cuisinart and cook in the olive oil over high heat. Place the garlic, carrot, celery, onion, mushrooms in the food processor and pulse to grind them. Add to the pan.
Add the herbs and cook for 4-5 minutes, stirring.
Add the wine and reduce until pan seems nearly free of liquid.
Add the tomato puree and stock and cook down over low heat for 2-3 hours until pan seems ‘dry’. Season with the tomato paste and salt and pepper. Serve with toasted baguette slices. |
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When are you coming to Roma??
Dear Andrew,
My family moved to Roma Sept 2008 (moved from PA) and we'll be here for the next 3-5 years. We've been stuck in a hotel for 2+ months and watch your show every night and we love it!! (My girls are 5 & 8). Both my daughters want to know when are you going to do a Roma episode? (just looked at the galleries for seasons 1 & 2 and we did not see rome on the list). In any event, when you go to cities, do you ever do an event for members to go to?? What are your travel plans for 2009?? Keep up the interesting and amazing episodes!! It's become a fantastic family past-time for us! Buona Fortuna! Donna