Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Chicken Liver Crostini
Total:
1 hr
Active:
40 min
Yield:
8 servings
Level:
Easy
Total:
1 hr
Active:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 pound chicken livers
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons olive oil 
  • 2 anchovy fillets, packed in oil 
  • 1 clove garlic, minced 
  • 1 small onion, minced 
  • 1 tablespoon capers, drained of brine, chopped 
  • 1 sprig sage, leaves chopped 
  • 1/2 cup vin santo 
  • 2 tablespoons finely chopped fresh flat-leaf parsley 
  • 1 whole lemon, zested 
  • 1 baguette, sliced and toasted 

Directions

Wash the livers in cold water and trim any sinew from them. Pat the livers dry with paper towels and sprinkle with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the anchovies, garlic and onions. Saute until the anchovies are melted and the onions are just beginning to brown, about 5 minutes. Stir in the capers and sage, and saute until the sage is fragrant, 2 more minutes. Add the seasoned livers to the hot pan and saute until browned, 5 to 6 minutes. Add the vin santo, and cook until the pan is almost dry (you still want a bit of liquid to keep the liver moist), about 6 minutes.

Add the mixture to the bowl of a food processor along with the parsley and lemon zest, and pulse until almost smooth (you still want a bit of texture). Taste and adjust the salt and pepper, if necessary. Top the toasted bread with the liver and serve.

Categories:

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