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Toasts with chicken livers recipe (Crostini con Fegatini)

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Created by Suzanne Gibbs

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Photography: Tanya Zouev

Cuisine: Italian
Servings: Serves 6
Cooking Time: Less than 60 minutes
Course: Entree, Finger food, Side dish, Snacks

Toasts with chicken livers

Ingredients

2 tablespoons extra virgin olive oil
30g butter
1 small onion, finely chopped
6 sage leaves, finely chopped
500g chicken livers, trimmed of sinew
2 anchovies
1 tablespoon capers, rinsed, plus extra to garnish
¼ cup (60ml) dry white wine
1 tablespoon brandy
¼ cup (60ml) chicken stock
18 thin slices ciabatta, toasted
Chopped parsley, to garnish

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Preparation

1. Heat oil and butter in a large frying pan on low. Sauté onion and sage for 5 minutes, until soft.

2. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 minutes, until just starting to brown. Add wine and brandy and simmer for 5 minutes, until liquid has evaporated.

3. Add stock and simmer for another 4 minutes. Remove from heat and cool slightly. Process chicken liver mixture briefly in a food processor.

4. Spread on toasts while still warm and arrange on a serving platter. Garnish with extra capers and parsley.

Tips: Chicken livers are available in Coles Supermarkets, often with lamb’s fry, you may need to ask for it.

If you enjoyed this Toasts with chicken livers recipe (Crostini con Fegatini) then browse more Italian recipes and our most popular hainanese chicken rice recipe.

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