I made this with duck fat (!!!) instead of EVOO and also added a couple chopped boiled eggs. One of the best things I've ever eaten. I would double it next time.
Chicken Liver Crostini
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
Credit: André Baranowski
INGREDIENTS
6 tbsp. extra-virgin olive oil1 lb. chicken livers, trimmed
4 anchovy filets in oil, drained and finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
1 clove garlic, finely chopped
2 tbsp. vin santo or sherry
¼ cup chicken broth
¼ cup finely chopped flat-leaf parsley
2 tbsp. salted capers, rinsed and chopped
2 tbsp. fresh lemon juice plus 1 tbsp. lemon zest
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 36 slices
INSTRUCTIONS
1. Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Rinse chicken livers and pat dry with paper towels. Add to skillet and cook, flipping once, until browned and slightly pink on the inside, about 4 minutes. Remove skillet from heat, transfer livers to a cutting board using a slotted spoon (so oil is left behind), and finely chop them. Transfer to a plate and set aside.2. Return skillet to medium-high heat. Add anchovies and cook, stirring frequently, until they dissolve in the oil, 2–3 minutes. Add onions, carrots, celery, and garlic; cook, stirring, until soft, 10 minutes. Add vin santo and cook, stirring, until evaporated, about 30 seconds. Add chicken broth and cook until liquid is mostly evaporated, about 2 minutes. Add livers and their juices, along with parsley, capers, lemon juice, and zest; season mixture with salt and pepper and cook until hot, about 2 minutes. Remove skillet from heat; let cool slightly. Transfer liver mixture to bowl of a food processor and pulse until chunky (or, if you prefer, purée until smooth). Refrigerate. Put bread on a baking sheet and brush with remaining oil; bake until golden, about 10 minutes. Let cool slightly, then spoon liver mixture over toasts and serve.
Pairing Note: An intense, sweet wine like the 2007 Santa Julia Late Harvest Torrontes ($10), from Argentina, will complement the richness of the liver. —Ania Zawieja
Ratings & Reviews (2)
FYI--in the mobile version, it says to cook the anchovies for 23 minutes instead of 2 to 3 minutes! I used my better judgement and decided it meant to say 3 minutes, then came here and checked and sure enough! Hope others don't make the mistake of following that one! Other than that, it looks great and smells delicious, we'll have it tonight and I can report back!
Chicken Liver Crostini
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