This is a great combination of flavours. But, if you prefer, the bruschetta is a good lunch dish or starter in it's own right and the flan could be served with a salad or tomato sauce. The recipes are adapted from ones we learnt from Anna Binni, a well known Tuscan chef
Chicken liver bruschetta
400g chicken livers
1 shallot (very finely chopped)
1 glass red wine
8 medium slices good rustic bread
1/2 lemon (juiced)
2-3 tablespoons good quality olive oil
8-10 small courgettes (Cut into batons)
50g parmesan (grated)
Pinchnutmeg (freshlly grated)
1 handful flat leaved parsley (chopped finely)
2 tablespoons Olive Oil
2 cloves garlic (crushed)
1 tablespoon flour
1/2 teaspoon vegetable stock powder (Marigold bouillon might work here, I like e-cuisine because it is not too salty)
Make the Bechamel by melting butter and blending in the flour over a low heat
Add the fennel pollen and vegetable stock powder to the milk and warm gently (I use my microwave for this!)
Blend the milk into the flour and water roux bit by bit, stirring constantly
Bring to a gentle simmer stirring constantly till you have a thick, gluey mixture
Cover the bechamel and put to one side
In a pan put ½ glass of water, 50g butter, 2 tablespoons olive oil, diced courgettes garlic and shredded parsley. Cover the pan and cook on a high flame for 5 minutes.
Take the lid off and keep stirring so that the liquid evaporates. Once the courgettes are cooked, drain in a kitchen paper lined colander, chop the mixture finely and mix with the béchamel, add a pinch of nutmeg, 2 eggs and mix carefully. Add the grated parmesan at the end.
Butter the ramakins/pudding dishes and then line with fine breadcrumbs. Fill the dishes with the flan mixture about 2/3rds of the way up
Bake in a hot oven (200-200c) for around 20 minutes, till the flans have risen and the tops are nicely browned
Take out of the oven and leave to cool for 5 minutes before turning them out of the tins
Wash the chicken livers thoroughly and cut them into small pieces. Put them in a pan with the butter, 2 tablespoons of olive oil and shallot. Sautee on medium flame for approximately 15 minutes with the lid on.
Take off the lid and turn the gas to maximum and keep turning and sautéing them. When they are nicely done deglaze the pan with a little wine (I used red wine). Repeat this process 3 times, scraping off the caramelised meat from the pan sides into the sauce.
Add the anchovies, stir well, add the lemon juice and continute to cook with the lid off for a further 10 minutes, stirring often. Check the flavour and season with salt and pepper to taste
Brush the bread slices with oil and if you like rub with a cut clove of garlic. Toast them on the grill or on a hot griddle
Serve the chicken livers on the toasted bread with the flan to one side
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