TUSCAN CHICKEN-LIVER CROSTINI
Provided by Nancy Harmon Jenkins
Categories lunch, weekday, appetizer
Time 45m
Number Of Ingredients 9
Steps:
- Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
- Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
- Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
- Serve with the sliced bread, either plain or toasted.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
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.
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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