Holiday Entertaining 2001: Tuscan Thanksgiving

  Chicken-Liver Crostini

The Chef

Serves eight.

2 tablespoons olive oil
3/4 cup chopped onions
6 fresh sage leaves, or use dry leaves, finely chopped
1 clove garlic, finely chopped
1 cup coarsely chopped chicken livers
3 tablespoons white wine
1 teaspoon tomato paste
2 tablespoons butter
1/4 cup coarsely chopped anchovy fillets
1/4 cup coarsely chopped capers
Salt and freshly ground black pepper to taste
Tabasco or red pepper (optional)
1 baguette or 1/2 loaf Tuscan bread


Cooking Instructions
Heat the oil in a sauté pan. Add the onions and sage, and sauté for 3 minutes; then add the garlic and cook for 1 minute more. Add the chicken livers and cook for 2 to 3 minutes. Pour in the wine and the tomato paste mixed with 1/4 cup water, and simmer until all the liquid has evaporated. Remove from the heat. (The mixture can be prepared in advance up to this stage, but must be reheated before proceeding.) Add the butter and allow it to melt, then stir in the anchovies and capers. Season to taste with salt, pepper, and Tabasco, taking care not to oversalt. Slice the bread into small bite-size portions, and toast lightly. Spoon the warm mixture onto the bread, and serve immediately.



Photograph by Beatriz Da Costa.