Roman-Style Chopped Chicken Liver Crostini

Ingredients

  • 2 clove(s) garlic
  • 0.3333 cup(s) vin santo or dry Marsala
  • 0.5 pound(s) chicken livers
  • 4 large sage leaves
  • 2 medium shallots
  • 3 tablespoon(s) extra-virgin olive oil
  • 2 anchovy fillets
  • + 4 more ingredients
    • Salt and freshly ground pepper
    • 2 tablespoon(s) drained capers
    • 1 large baguette
    • 1 hard-cooked egg

1. Preheat the oven to 350°. Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet. Bake the crostini for 12 minutes, or until crisp and golden. Let cool. 2. In a large skillet, heat the 3 tablespoons of olive oil. Add the chicken livers, season wi...

View full recipe at Food & Wine

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