20 min Easy

Recommended product

Recommended product

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.

20 min
Ingredients for 4 people
Finely Chopped tomatoes 3x400g 200 g
Champignon mushrooms 4
Chicken livers 200 g
Extra Virgin Olive Oil (EVO) as required
Fresh Tuscan bread or mountain bread 4 x 700 g slices
Frying Seed Oil as required
Garlic 1 clover
Onion 1/4
Pepper to taste
Red Wine 1 glass
Salt to taste
Thyme as desired

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.