Panettone Bruschetta, Chicken Livers And Treviso Radicchio

Preparation:

Preparation: Cut the panettone into slices and toast them in the oven for 10 minutes at 160 degrees. Sauté the chicken livers in a pan with oil and pre-browned chopped white onion, deglaze with red wine vinegar and cook. Chop half the radicchio and dress it with oil, white wine vinegar and salt. blanch the remaining half and blend it with oil and almonds. Serve the panettone bruschetta with the chicken livers and drops of radicchio sauce. Accompany with the radicchio salad. Garnish with chopped toasted hazelnuts.