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(for 4 people)

8 vol-au-vent
3 chicken livers
150 grams (5 oz) of calf spleen
40 grams (1.5 oz) of butter
1/2 onion
1 tablespoon of capers
4 anchovy fillets
1/2 cup of white wine
Extra virgin olive oil

Chop the onion and cook it with 1 cup water and 1 tablespoon oil for about 20 minutes to make it more digestible, and as soon as begin to brown, add the chicken livers, cut in little pieces after removing the gall bladder, and brown them few minutes, then pour the white wine and let it evaporate completely.

Open the spleen, remove it from its skin and put in the pan with the livers, add the capers and anchovies, salt and pepper and cook about half an hour, by adding the broth a little a time, then remove from heat and pass it to the vegetable mill or moulli, then put it back into the saucepan.

Add the melted butter, mixing well.

With this mixture fill the vol-au-vent, arrange them carefully into a tray.
Put in oven for 10 minutes and warm serve.

This is a very good recipe for many people, but not for vegetarians and vegans.

tuscan crostini
tomato gratin
(also for vegetarians)
croutons with mushroom
(also for vegetarians)
crostini with sausage
russian salad
(also for vegetarians)
stuffed tomatoes
(also for vegetarians)
pizzette fantasy
(also for vegetarians)
anchovies in the pan
baked anchovies
croutons sea
anchovies with lemon
marinated minnows
octopus salad
mackerel in oil

peppers with anchovies
croutons with mussels
By A.I.C.
Copyright 2014