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Yield:
8
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Ingredients

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Directions

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  • Heat the oil in a large nonreactive skillet. When the oil is hot, add the onion, sage and garlic and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Add the chicken livers and cook for 2 minutes, stirring occasionally. Add the wine and diluted tomato paste and simmer over high heat until the liquid has evaporated and the livers are thoroughly cooked, about 6 minutes. Remove from the heat and stir in the capers, anchovies and butter. Season with salt, pepper and Tabasco. Serve warm on the toasted bread, sprinkled with sage.

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Make Ahead

The liver can be refrigerated overnight. Bring to room temperature, then reheat gently.

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