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This is a traditional liver paté or spread found across Tuscany, it is called Bruschetta di Fegato Deborah Mele's version uses the sweet Marsala wine in this easy yet delicious recipe, although Vin Santo would be the wine of choice in Tuscany This is great antipasti for parties, or simple family entertaining, and can be prepared hours before serving. Every Tuscan restaurant and home chef will have their own variation of this dish, but the basic recipe remains the same.She likes to grill or toast her bruschetta under the broiler to keep them firm enough to hold up to the soft spread but you could also serve this. spread in a bowl with crusty bread slices alongside, and allow your guests to spread it on their own. Variations on this recipe include the addition of pickled vegetables (???), a variety of different herbs, even adding a little cream to the spread or cream cheese! However, Deborah tops this spread with figs - that are halved and brushed the cut side with chestnut honey, and then caramelizes them under the broiler and the sweetness of the figs really compliments the earthy flavors of the liver spread :) http://www..italianfoodforever.com/iff2008
Units: US | Metric
Serving Size: 1 (297 g)
Servings Per Recipe: 6
The following items or measurements are not included: