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Chicken Liver Crostini

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Chicken Liver Crostini                    Serves: 12

(Saveur Magazine)

INGREDIENTS

6 Tbsp. extra-virgin olive oil

1 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

Photo: Saveur Magazine

Photo: Saveur Magazine

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