CHICKEN LIVER CROSTINI
Provided by Peggy Markel
Categories Bread Condiment/Spread Chicken Poultry Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
- Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
- Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.
CHICKEN LIVER CROSTINI
Steps:
- Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.
CHICKEN LIVER AND SAGE CROSTINI
A great way to use the liver from your Thanksgiving turkey. (The turkey liver alone won't be enough-you'll have to mix in a few chicken livers.)
Provided by Greg Atkinson
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Line plate with paper towels. Heat oil in medium skillet over medium-high heat. Add sliced sage; sauté until crisp, about 30 seconds. Using slotted spoon, transfer sauteed sage to paper towels. Add onion to same skillet; sauté until golden, about 3 minutes. Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes. Increase heat to high, add Madeira, and cook until wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver mixture among baguette slices. Top with sautéed sage. Serve crostini on bed of fresh sage leaves, if desired.
ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI
Another recipe that we like by Chef Vitaly Paley, who transforms the Jewish staple into a rich Italian pate by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo. I never thought I would like anything other than the "Jewish Chopped Liver" but we served this for some doctors, social workers and directors of nursing from other homes in the Florida area and it was very delicious BUT I prefer the other! ;) The chopped liver can be tightly covered with plastic wrap pressed with plastic wrap pressed to the surface and refrigerated overnight. Let return to room temperature before serving. The crostini can be stored in in an airtight container for up to 2 days. UPDATE: You can add 1/4 cup of brandy in place of the vin santo and it changes the taste a bit :) - very smooth!
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
- Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
- In a large skillet, heat the 3 tablespoons of olive oil.
- Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
- Turn the livers.
- Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
- Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
- Transfer the liver mixture to a food processor and pulse until coarsely chopped.
- Scrape the chopped liver into a crock or serving bowl.
- Fold in the egg and season with salt and pepper.
- Sprinkle the chopped capers on top and serve at room temperature with the crostini.
- Enjoy!.
Nutrition Facts : Calories 248.3, Fat 8.9, SaturatedFat 1.7, Cholesterol 125.5, Sodium 474.2, Carbohydrate 30.3, Fiber 1.8, Sugar 0.2, Protein 11
CHICKEN-LIVER CROSTINI
Gather around the table for a sumptuous dinner, Italian style.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 11
Steps:
- Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
- Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.
CROSTINI WITH CHICKEN LIVERS: CROSTINI DI FEGATINI
Make and share this Crostini With Chicken Livers: Crostini Di Fegatini recipe from Food.com.
Provided by Manami
Categories Spreads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Set the baguette slices on baking sheet and lightly brush with olive oil.
- Bake until golden brown on both sides, turning once, about 4 minutes; (alternately the bread may be browned on a grill, which will impart a lightly smoky flavor.).
- In a large skillet melt the butter, add the onion and saute until soft about 3 minutes.
- Add 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 capers and season to taste with salt and pepper.
- Transfer the chicken liver mixture to a food processor and puree on high speed.
- Allow to cool before spreading on crostini.
Nutrition Facts : Calories 227.1, Fat 10.3, SaturatedFat 3.5, Cholesterol 203.2, Sodium 575.6, Carbohydrate 19.8, Fiber 1.1, Sugar 0.6, Protein 13
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- In a large skillet, melt 2 tablespoons of the butter in the olive oil until foaming. Add the chicken livers and cook over high heat, turning once or twice, until browned all over, about 3 minutes. Transfer the livers to a small bowl.
- Add the bacon to the skillet and cook over moderate heat, stirring, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain.
- Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes. Add the apple, reduce the heat to low and cook, stirring, until very soft and just beginning to break down, about 10 minutes longer. Add the brandy to the skillet and carefully ignite with a long match; let the alcohol burn off.
- Add 1/4 cup of the apple mixture to the bacon. Add the remaining apple mixture to a blender along with the chicken livers and blend until smooth. With the machine on, add the remaining 4 tablespoons of butter and puree until creamy. Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse). Season with salt and pepper and refrigerate until firm, at least 30 minutes.
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