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.
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
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.
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