Cook the Book: Chicken Liver Crostini

Name: Cook the Book: Chicken Liver Crostini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 fillets anchovy fillets; 2 Tbsps capers, drained; 227 grams chicken livers, cleaned and patted dry; 4 servings Coarse salt and freshly ground black pepper; 118 milliliters dry vermouth, divided; 1 teaspoons chopped fresh rosemary; 1 Tbsp chopped fresh sage; 1 garlic clove, thinly sliced; 3 Tbsps prepared mayonnaise; 4 Tbsps extra-virgin olive oil, divided; 1 medium onion, cut into medium dice (about 1 cup); 16 slices pancetta, about 1/16 inch thick; 1 loaf rustic bread, sliced 3/4 inch thick

Cook the Book: Chicken Liver Crostini is a dairy free hor d'oeuvre. This recipe serves 4. One portion of this dish contains approximately 29g of protein, 97g of fat, and a total of 1328 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have vermouth, coarse salt and pepper, chicken livers, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.

Instructions

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. When the oil is hot, but not smoking, season the livers with salt and pepper and cook until brown on all sides, about 5 minutes. Set the livers aside in a bowl and add 1/4 cup of the vermouth to the pan, scraping the bottom to release any browned bits. Reduce the vermouth over medium-high heat until it is slightly syrupy, about 3 minutes, and pour it over the chicken livers. Cool completely.

Ingredients you will need

Salt And Pepper

Chicken Liver

Olive Oil

Vermouth

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Wipe the sauté pan clean and heat the remaining 2 tablespoons olive oil over medium-low heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and cook until they are soft and begin to caramelize, about 6 minutes.

Ingredients you will need

Onion

Add the garlic and cook for 1 minute.

Ingredients you will need

Garlic

Add the anchovies and herbs and cook, mashing the anchovies until they melt into the mixture.

Ingredients you will need

Anchovies

Herbs

Remove from the heat, add the capers, and stir to combine.

Ingredients you will need

Capers

Transfer the mixture to a separate bowl.

Equipment you will use

Bowl

Add the remaining 1/4 cup vermouth to the pan, scraping the bottom to release any browned bits. Cook for 2 minutes and pour over the onion mixture. Cool completely.

Ingredients you will need

Vermouth

Onion

Equipment you will use

Frying Pan

Transfer the chicken livers and onion mixture to a food processor and pulse until the mixture is a rough purée. There should be visible bits of caper, onion, and garlic. (Chicken liver can be refrigerated up to 4 days. Bring to room temperature before spreading on the toasted bread.)

Ingredients you will need

Chicken Liver

Garlic

Bread

Onion

Equipment you will use

Food Processor

Preheat the oven to 400°. Arrange the bread slices on a baking sheet and toast for 8 minutes, or until the bread starts to crisp but not brown. Set aside.

Ingredients you will need

Bread

Toast

Equipment you will use

Baking Sheet

Oven

While the bread is toasting, cook the pancetta. Working in batches, lay the slices in a single layer in a sauté pan and cook, 1 minute each side, until golden and crispy.

Ingredients you will need

Pancetta