White and black in the year of Dante, nothing more Tuscan than croutons! There are the light ones (with butter and anchovy) and the dark ones, the most typical: originally it was the people who satisfied themselves with a slice of spread bread (fresh, lightly toasted or precisely toasted to perfection depending on taste) and obviously what you put on it was cheap, like offal and livers! For Dante's anniversary, a tribute to the black and white Guelphs, and to a tradition that has its roots over the centuries
Ingrediants
- 500 g of already cleaned chicken livers
- 20 g butter
- 12 slices of brioche bread
- 4 desalted anchovy fillets
- 2 carrots
- 1 stick of celery
- 1 onion
- 1 clove of garlic
- 1 untreated orange
- 1 pomegranate
- 1 truffle
- Holy wine
- sage
- capers
- caster sugar
- salt
- extra virgin olive oil
For the recipe croutons with chicken livers, finely chopped celery, carrots and onion; crush the garlic with the peel; braise everything, gently, in a veil of oil, blending, if necessary, with a little water.
United the coarsely chopped livers, brown them, blend with the Vin Santo (or white wine), add 1-2 sage leaves and cook covered, over low heat, for about 30 minutes.
Remove the orange zest (only the colored part) and cut it into thin strips. Place it in a saucepan with 3 tablespoons of sugar and the citrus juice, reduce by 2⁄3 and set aside.
Grainy half of the pomegranate; squeeze the other half and collect the juice in a saucepan with 3 tablespoons of sugar and 1/2 glass of water. Cook until reduced by half.
Eliminate garlic and sage from the liver sauce and let it cool.
Blend then with 1 tablespoon of desalted capers, anchovy fillets and cold butter.
You do harden the pâté in the refrigerator for at least 1 hour.
Cut the slices of brioche bread in two triangles (if you want, remove the crust). Toast them in a non-stick pan over low heat, until golden brown. Spread the pate.
Serve croutons with truffle slices, orange peel and their syrup, pomegranate grains and reduced juice.
