Chicken Liver Crostini
Ingredients
- 300 gChicken liver (cleaned and trimmed)
- 2 pcShallot (minced)
- 4 pcEuropean anchovy (fillets in oil)
- 50 mlMarsala
- 40 gUnsalted butter (cold, diced)
- 4 pcSage (fresh leaves)
- 240 gCountry bread (thick slices)
- 2 tbspExtra virgin olive oil
- 1 pcGarlic (clove for rubbing bread)
- 1 tbspCapers (drained)
Method
A rich, dark spread on crispy bread. You can taste the depth of the chicken livers balanced by salty anchovies and the sweetness of marsala.
- 1
Clean the chicken livers by removing any sinews or green spots. Pat them dry thoroughly to ensure they sear properly.
- 2
In a pan with olive oil and a knob of butter, sauté the minced shallot and sage. The shallot should become translucent without browning.
- 3
Add the livers. Sear them over high heat so they brown but remain pink inside. Deglaze with marsala, scrape the pan drippings, and reduce by half.
- 4
Off the heat, add the anchovies and capers. Coarsely chop everything with a knife on a board to keep a rustic texture. Incorporate cold butter to bind.
- 5
Slice the country bread and toast it. Lightly rub with a garlic clove. Generously spread the warm liver mixture on top.
Frequently asked questions
How do you get this dish right?
- Never blend the livers in a food processor; you'll end up with a soulless mush. Knife-chopping is key.
- The livers must stay pink: if overcooked, they become grainy and bitter.
How long does this dish keep?
Keep for 2 days in the fridge in an airtight jar. Take out 15 minutes before serving.
