Crostini di Fegatini (Chicken Liver Crostini)

Crostini di Fegatini (Chicken Liver Crostini)
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  • 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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