Bruschetta with chicken liver and onions
Ingredients
- 1 onion
- 2 tbsp butter
- 3 tbsp olive oil
- 1 tsp cinnamon
- ¼ cup flour
- 1 tsp cayenne pepper
- salt, to taste
- black pepper, to taste
- 250g chicken liver
- 1 tbsp balsamic vinegar
- 8 baguette slices
Utensils
- knife
- cutting board
- frying pan
- bowl
- tablespoon
- spatula
Instructions
- Peel the onion, cut into very thin rings.
- Heat a tablespoon each of butter and olive oil in a pan.
- Put the onions in the pan, add the cinnamon.
- Fry until the vegetables are soft and brown, remove.
- Mix the flour, cayenne, salt and black pepper in a bowl.
- Toss the liver in this mixture.
- Heat the remaining butter and a tablespoon of olive oil in the frying pan.
- Simmer the liver for about 2-5 minutes, depending on your taste Sear on each side.
- Remove and place in a bowl.
- Pour the vinegar into the same pan, scraping any leftover liver from the bottom of the pan with a spatula.
- Add the liver and onions.
- Prepare, pouring over the resulting sauce.
- Brush the baguette slices on both sides with the remaining olive oil.
- Fry in another pan until crispy.
- Place the liver with onions on the baguette, serve immediately.
So that the bread does not become soft, the appetizer should be served immediately.
