Recipes Roman-Style Chopped Chicken Liver Crostini Be the first to rate & review! 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. More Bruschetta and Crostini Recipes By Vitaly Paley Vitaly Paley Instagram Chef and restaurateur Vitaly Paley is one of the most innovative chefs in the American culinary scene. The Russian-born, New York City-raised and French-trained chef has won the James Beard Award for Best Chef: Pacific Northwest and won Iron Chef America on Food Network. His New York City restaurant experience includes Union Square Café and Chanterelle. After leaving New York City in 1994, Vitaly and Kimberly Paley set their sights on Portland. As part of Vitaly's 2012 opening of Imperial in downtown Portland, he created his popular Russian pop-up dinner series, DaNet, celebrating his childhood food. Vitaly and Kimberly opened Headwaters inside the historic Heathman Hotel in October 2016. The restaurant specializes in sustainable seafood, and they also host weekly Russian tea parties. In 2017, Vitaly opened The Crown, a New York-style pizza bar inspired by his love of the city. Chef Paley most recently opened Rosa Rosa, his fifth restaurant, in the Dossier building in downtown Portland. A tribute to the City of Roses and named after Paley's grandmother Rosa, Rosa Rosa takes inspiration from the rich culinary traditions born across the Caucasus Mountains and the Mediterranean Sea. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 8 Ingredients 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 Directions 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. Make Ahead The chopped liver can be tightly covered with plastic wrap pressed to the surface and refrigerated overnight. Let return to room temperature before serving. The crostini can be stored in an airtight container for up to 2 days. Rate it Print