How to Cook Crostini di Fegatini

Serves: 6-8

Preparation time: 5 mins

Cooking time: 20 mins

Ingredients needed to make Crostini di Fegatini:

• 1 sweet baguette, sliced and toasted
• 8 oz chicken livers, veins, sinews and tendons trimmed
• 2 anchovy fillets, finely chopped
• 4 tsp capers, drained and finely chopped
• ½ medium yellow onion, finely chopped
• 1/3 cup chicken broth
• 1 tsp fresh sage leaves, finely chopped
• ¼ cup dry sherry
• 1 tsp white wine vinegar
• ¼ tsp freshly ground black pepper
• 1 tsp kosher salt
• 2 tbsp unsalted butter

Cooking instructions for Crostini di Fegatini:

• Place the chopped anchovies onto a chopping board and drag the flat surface of a broad knife across them for about 12 times to smooth them out; keep aside.
• Add a knob of butter into a skillet and melt it over moderate heat until it starts foaming.
• Scrape out the anchovy paste into it and toss in the onions.
• Sprinkle a dash of seasonings over them and sauté for about 5 minutes or until the onion softens but doesn’t caramelize yet.
• Throw in the chicken livers and sauté at slightly reduced heat for about 3-4 minutes, stirring often, until they brown nicely.
• Add a splash of sherry into the mixture and cook for a couple of minutes or until it ebbs away.
• Pour in the chicken broth and stir in sage as well as capers until well combined.
• Bring it to a simmer and continue to do so for about 5 minutes while stirring at times, until the livers are properly cooked and the mixture nearly dried up.
• Turn off the heat and place the livers onto a chopping board.
• Set aside until they cool down slightly and chop them finely into small bits.
• Toss them back into the pan and drizzle vinegar over them.
• Give it a nice stir and spoon small portions of it onto the toasted baguette slices.
• Serve right away.

 Image credit: Wikimedia Commons

Last Updated on April 12, 2013 by