Roman-Style Chopped Chicken Liver Crostini
- TOTAL TIME: 30 MIN
- SERVINGS: 8
Vitaly Paley transforms a Jewish staple into a rich Italian pâté by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo.
- 1 large baguette, sliced on the diagonal 1/4 inch thick
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1/2 pound chicken livers, trimmed
- Salt and freshly ground pepper
- 4 large sage leaves, chopped
- 2 medium shallots, very finely chopped
- 2 garlic cloves, minced
- 2 anchovy fillets, chopped
- 1/3 cup vin santo or dry Marsala
- 2 tablespoons drained capers, 1 tablespoon chopped
- 1 hard-cooked egg, coarsely grated
- 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.
- In a large skillet, heat the 3 tablespoons of olive oil. Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute. Turn the livers. Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes. Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
- Transfer the liver mixture to a food processor and pulse until coarsely chopped. Scrape the chopped liver into a crock or serving bowl. Fold in the egg and season with salt and pepper. Sprinkle the chopped capers on top and serve at room temperature with the crostini.