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Crostini with Chicken Livers

From Italian Cooking and Living, June/July 2005

  • 1⁄4 cup extra-virgin olive oil
  • 1⁄2 large onion, chopped
  • 3⁄4 pound fresh chicken
  • livers, cleaned and
  • membrane discarded, chopped into 1-inch pieces
  • 1⁄4 cup Vin Santo (or substitute dessert wine)
  • 2 anchovy fillets packed in salt, rinsed
  • 1 tablespoon capers packed in salt, rinsed and finely chopped, plus extra
  • 1⁄4 cup chicken broth, plus extra, heated
  • freshly ground pepper
  • 1 loaf Tuscan bread, cut into 1⁄4-inch slices

    Special tools: food processor

    Preheat the broiler. In a large skillet over medium heat, warm the olive oil. Add the onion, and sauté until translucent, about 5 minutes. Add the chicken livers, and cook for about 10 minutes, stirring frequently to prevent sticking. Deglaze with the Vin Santo, and cook until it evaporates. Transfer the liver mixture to a food processor, and process until smooth. Return the liver mixture to the skillet, and add the anchovies, capers and 1⁄4 cup of the warm chicken broth. Season with pepper, and cook for about 15 minutes, adding more broth if the mixture is dry. Return to the food processor, and process until smooth. Set aside.

    Toast one side of each bread slice under the broiler until golden. Spread the chicken liver mixture on the toasted side. Pour some hot broth into a shallow dish, and briefly dip the un-toasted side of each slice in the broth. Top the crostini with some whole capers, and serve immediately. Serves 4

    Copyright © 2006, Italian Cooking and Living. All rights reserved.

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