Crostini With Chicken Livers Crostini Di Fegatini Recipes

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CROSTINI WITH CHICKEN LIVERS: CROSTINI DI FEGATINI



Crostini With Chicken Livers: Crostini Di Fegatini image

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

1 Italian bread, cut in 1/2-inch slices
2 tablespoons olive oil, for bread
2 tablespoons butter
1/2 yellow onion, minced
1 lb chicken liver, clean, trim & chopped
1/2 cup cognac or 1/2 cup brandy
8 fresh sage leaves, minced
1 1/2 tablespoons capers, drained (optional)
1 teaspoon salt
white pepper

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



Chicken Liver Crostini image

Provided by Peggy Markel

Categories     Bread     Condiment/Spread     Chicken     Poultry     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 10

7 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 anchovy fillets
1 garlic clove, minced
12 ounces chicken livers
1/3 cup dry white wine
1 cup canned low-salt chicken broth
2 teaspoons chopped fresh sage
1/2 teaspoon finely grated lemon peel
1 French-bread baguette, sliced into 1/3-inch-thick rounds

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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