Festa Monini: colors, sounds and tastes of Umbria

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Toasted bread slices with liver

20 MIN


Bread loaf
4 slices
Chicken liver
100 g
a few leaves
Juniper Berries
a few
White wine
half glass
Extra Virgin olive oil
as needed
as required


  1. Using biscuit cutters, use the bread loaf slices to make 8 toasted bread slices in the shape of a star, flower or mushroom.
  2. Arrange the toasted bread on a baking tray covered by a sheet of baking paper and bake in a preheated oven until crispy on the surface. (for this dish you can also use stale bread slices, properly sliced and slightly moistened).
  3. Peel and slice the shallots. Crush the juniper berries with a knife blade and put them aside.
  4. In a non-stick pan heat up 3 tablespoons of Extra Virgin olive oil and brown the shallots.
  5. Add the liver and sage. Brown on a high heat, then pour in the white wine. (Those who love more fragrance and a stronger flavour can replace the wine with brandy).
  6. Remove the liver from the heat and coarsely chop. Then put it back in the pan and let it season in its own sauce for a few minutes. Add salt and pepper if needed.
  7. Spread the hot liver on the toasted bread moulds and, on each one, distribute the crushed juniper berries. Serve immediately.

A little extra

During cooking, the Extra Virgin Monini Classico is always perfect. For a more intense flavour, in this case, you can use two tablespoons of GranFruttato Monini.

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