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Nutrition Facts
Serving Size 1 (102g) Recipe makes 8 servings The following items or measurements are not included below: sage leaves vin santo
Calories 248
Calories from Fat 80		(32%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 125mg		41%
Sodium 474mg		19%
Potassium 155mg		4%
Total Carbohydrate 30.3g		10%
	Dietary Fiber 1.8g	7%
	Sugars 0.2g
Protein 11.0g		22%
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Roman-Style Chopped Chicken Liver Crostini

Recipe #364788 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Apr 6, 2009

Another recipe that we like by Chef Vitaly Paley, who transforms the Jewish staple into a rich Italian pate by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo. I never thought I would like anything other than the "Jewish Chopped Liver" but we served this for some doctors, social workers and directors of nursing from other homes in the Florida area and it was very delicious BUT I prefer the other! The chopped liver can be tightly covered with plastic wrap pressed with plastic wrap pressed to the surface and refrigerated overnight. Let return to room temperature before serving. The crostini can be stored in in an airtight container for up to 2 days. UPDATE: You can add 1/4 cup of brandy in place of the vin santo and it changes the taste a bit - very smooth!

SERVES 8 (change servings and units)

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 dry marsala
2 tablespoons drained capers, 1 tablespoon chopped
1 hard-cooked egg, coarsely grated

Directions

1
Preheat the oven to 350°F.
2
Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
3
Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
4
In a large skillet, heat the 3 tablespoons of olive oil.
5
Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
6
Turn the livers.
7
Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
8
Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
9
Transfer the liver mixture to a food processor and pulse until coarsely chopped.
10
Scrape the chopped liver into a crock or serving bowl.
11
Fold in the egg and season with salt and pepper.
12
Sprinkle the chopped capers on top and serve at room temperature with the crostini.
13
Enjoy!.