Crostini di Fegatini (Chicken Liver Crostini)

Name: Crostini di Fegatini (Chicken Liver Crostini)
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 fillets anchovy fillets, finely chopped; 1 sweet baguette, sliced and toasted; 0 teaspoons freshly ground black pepper; 4 teaspoons capers, drained and finely chopped; 227 grams chicken livers, trimmed of veins, tendons, and sinew; 1 teaspoon finely chopped fresh sage leaves (about 4 medium leaves); 1 teaspoon kosher salt; 79 milliliters low-sodium chicken broth; 2 Tbsps unsalted butter (1/4 stick); 1 teaspoon white wine vinegar; 1 mediums yellow onion, finely chopped; 59 milliliters Vin Santo or dry sherry

The recipe Crostini di Fegatini (Chicken Liver Crostini) could satisfy your Mediterranean craving in approximately 25 minutes. This recipe makes 8 servings with 150 calories, 8g of protein, and 5g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of butter, vin santo, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place chopped anchovies on a cutting board and make a paste by dragging the side of a chef’s knife across them at a 15-degree angle about 10 times or until smooth; set aside.Melt butter in a medium frying pan over medium heat until foaming.

Ingredients you will need

Anchovies

Butter

Equipment you will use

Cutting Board

Frying Pan

Knife

Add anchovy paste, onion, salt, and pepper and sauté until onion is softened but not browned, about 5 minutes.Increase heat to medium high, add chicken livers, and sauté, stirring occasionally, until livers are browned all over, about 3 to 4 minutes.

Ingredients you will need

Chicken Liver

Anchovy Paste

Pepper

Onion

Salt

Add Vin Santo or sherry and cook until most of the liquid has evaporated, about 2 minutes.

Ingredients you will need

Vin Santo

Sherry

Add chicken broth, capers, and sage and simmer, stirring occasionally, until almost all of the liquid has evaporated and the livers are cooked through, about 3 to 5 minutes.

Ingredients you will need

Chicken Broth

Capers

Sage

Remove from heat, transfer livers to a cutting board, and reserve onion mixture in the pan. When cool enough to handle, finely chop the livers until they’re about the size of popcorn kernels. Return livers to the pan and stir in vinegar.

Ingredients you will need

Popcorn Kernels

Vinegar

Onion

Equipment you will use

Cutting Board

Frying Pan

Serve on toasted baguette slices.

Ingredients you will need

Baguette

Equipment

Cutting Board

Frying Pan

Knife

Ingredients

Servings:

2fillets

anchovy fillets, finely chopped 1

sweet baguette, sliced and toasted 0teaspoons

freshly ground black pepper 4teaspoons

capers, drained and finely chopped 227grams

chicken livers, trimmed of veins, tendons, and sinew 1teaspoon

finely chopped fresh sage leaves (about 4 medium leaves)1teaspoon

kosher salt 79milliliters

low-sodium chicken broth 2Tbsps

unsalted butter (1/4 stick)1teaspoon

white wine vinegar 1mediums

yellow onion, finely chopped 59milliliters

Vin Santo or dry sherry

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.