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Crostini With Chicken Livers - {Crostini Di Fegatini}

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B6, B9, B12, H, C, D, P
MineralsNatrium, Chromium, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crostini

  2. 1 Italian baguette loaf - cut into 1/4"

  3. To 1/2" diagonal slices

  4. Olive oil - for brushing

  5. Chicken Liver Spread

  6. 2 tablespoons 30ml Bacon fat or butter

  7. 1/2 Yellow onion - minced

  8. 1 lb 454g / 16oz Chicken livers - cleaned, trimmed,

  9. 1/2 cup 118ml Cognac or brandy

  10. 8 Fresh sage leaves - minced

  11. 1 1/2 tablespoons 22ml Capers - drained

  12. 1 teaspoon 5ml Salt

  13. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. For the Crostini: Preheat the oven to 350 degrees. Set the slices on a baking sheet and lightly brush with the olive oil. Bake until light brown on both sides, turning once, about 4 minutes. Alternately the bread may be browned on a grill, which will impart a light smoky flavor.

  2. For the Chicken Liver Spread: In a large skillet melt the bacon fat over medium-high heat, add the onion and saute until soft, about 3 minutes. Add the chicken livers, Cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center. Stir in the capers and season, to taste, with salt and pepper.

  3. Transfer the chicken liver mixture to a food processor and puree on high speed. Allow to cool before spreading on the Crostini.

  4. This recipe yields 8 servings.

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