Crostini di Fegatini (Chicken Liver Crostini)

Photo by www.chow.com
Ingredients
- 1 sweet baguette, sliced and toasted
- 1 teaspoon white wine vinegar
- 1 teaspoon finely chopped fresh sage leaves (about 4 medium leaves)
- 4 teaspoons capers, drained and finely chopped
- 1/3 cup low-sodium chicken broth
- ¼ cup Vin Santo or dry sherry
- 8 ounces chicken livers, trimmed of veins, tendons, and sinew
- + 5 more ingredients
-
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ½ medium yellow onion, finely chopped
- 2 tablespoons unsalted butter (¼ stick)
- 2 anchovy fillets, finely chopped
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. Add anchovy paste, onion, salt, and pepper and sauté ...
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