Roman-Style Chopped Chicken Liver Crostini - cooking recipe

Ingredients

1 large baguette, sliced on the diagonal 1/4 inch thick
3 tablespoons extra virgin olive oil, plus more for brushing
1/2 lb chicken liver, trimmed
salt & freshly ground black 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 1/3 cup dry marsala
2 tablespoons drained capers, 1 tablespoon chopped
1 hard-cooked egg, coarsely grated

Preparation

Preheat the oven to 350\u00b0F.
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.
Enjoy!.