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Antipasto di fegatini

Antipasto di fegatini Antipasto di fegatini 
Ingredients for 6 servings
Ingredient's name Quantity
chicken liver
1/2
big onion
1
chili in vinegar
2
sugar
1 tablespoon
dry wine
1/2 cup
ground pepper
to taste
salt
to taste
oil
to taste

Traditional meat antipasto recipe from the Teramo territory

  • Directions:

Cut the livers in small size pieces. Fry onions (previously cut into slices and soaked in water) in oil on a low flame (traditionally lard was used), add a bit of white wine and a bit of water. Add the diced chili in vinegar at half cooking time  (preferably the sweet pepper kind). Almost at the end of cooking time add a tablespoon of sugar to the liver (or more depending on taste). Toast the bread cut into triangles (or fry them as it the custom had it). Lay a little amount of the preparation on each piece of bread.

  • Ingredients (for 6 servings):

kg. chicken livers (or turkey), 1 big onion (or more depending on taste), 2 peppers in vinegar, 1 tablespoon sugar, cup dry wine, salt, ground pepper (depending on taste), oil to taste.

 

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