Monday, April 13, 2009

Chicken Liver Crostini

(Crostini di Fegatini)

Upon my recent return from Italy, I was interested in making a crostini pate. I found this recipe on www.Bonappetit.com. Although not exactly like what I had in Tuscany, this is a delicious recipe. My version includes half and half cream instead of all broth. This adds a nice creaminess texture to this pâté.

Ingredients

7 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 anchovy fillets
1 garlic clove, minced 1

12 ounces chicken livers (I used 1.27 Lbs livers)
1/3 cup dry white wine (added a little more)
1 cup canned low-salt chicken broth
( I used just over 1/2 can broth and just over 1/2 cup half and half cream)
2 teaspoons chopped fresh sage (I used dried; added some thyme)
1/2 teaspoon finely grated lemon peel (added a little more)
1 French-bread baguette, sliced into 1/3-inch-thick rounds



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 pâté over toasts. Arrange toasts on platter.


Servings: 12-14

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