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20 min Easy

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Dedicated to the most demanding of palates, a soft, smooth fresh tomato pulp, made for those who love a softer flavor. Perfect to cook ragout, soups, pureed vegetable soups, and delicious sauces.

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20 min
Time
Easy
Difficulty
Ingredients for 4 people
Ingredients
Finely Chopped tomatoes 2x210g 200 g
Champignon mushrooms4
Chicken livers200 g
Extra Virgin Olive Oil (EVO)as required
Fresh Tuscan bread or mountain bread4 x 700 g slices
Frying Seed Oilas required
Garlic1 clover
Onion1/4
Pepperto taste
Red Wine1 glass
Saltto taste
Thymeas desired
Preparation

Mince and sauté garlic and onion with a little EVO oil. Add the chicken livers and, once browned, season with salt and pepper, then simmer with wine. Once reduced, add Pomì fine tomato pulp and complete the cooking. Add more salt if needed and let it rest.

Oven-toast bread with a little EVO oil and some thyme leaves, slice the mushrooms thick, then flour and fry them in a generous amount of hot seed oil; drain and let them dry on a paper towel.

Arrange the dish laying the hot bread slices with livers on them, sprinkle a generous spoonful of fried mushrooms, a little EVO oil and finally serve.

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RECIPES

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