Chicken Liver Crostini

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 440
• Protein: 22 g
• Carbs: 34 g
• Fat: 22 g

Ingredients

• 300 g Chicken liver ( cleaned and trimmed )
• 2 piece Shallot ( minced )
• 4 piece European anchovy ( fillets in oil )
• 50 ml Marsala
• 40 g Minimum butter sweet ( cold, diced )
• 4 piece Sage ( fresh leaves )
• 240 g Country bread ( thick slices )
• 2 tbsp Extra virgin olive oil
• 1 piece Garlic ( clove for rubbing bread )
• 1 tbsp Capers ( drained )

Instructions

1. Prepare the livers

   Clean the chicken livers by removing any sinews or green spots. Pat them dry thoroughly to ensure they sear properly.

2. Sauté the aromatics

   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. Sear and deglaze

   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. Chop the mixture

   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. Toast and serve

   Slice the country bread and toast it. Lightly rub with a garlic clove. Generously spread the warm liver mixture on top.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge in an airtight jar. Take out 15 minutes before serving.