Ingredients

  • ½ baguette 17 slices, Cut diagonally into about 25 thin slices
  • 4 Tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • ½ cup extra virgin olive oil
  • 1 medium onioun, finely chop
  • 1 pound chicken livers, roughly chopped
  • ½ cup white wine, increase as needed
  • 2 tablespoons capers
  • 1 sprigs rosemary
  • ½ teaspoon salt
  • 2 tablespoons fortified wine or lemoncello
  • several sprigs flowering herbs

Directions

1. Crostini: Preheat the broiler. Dribble the baguette slices with olive oil, salt and pepper. Broil, watching to prevent burning until browned on edges. Set aside to cool.
2. Liver: In a nonstick skillet, heat the oil over medium-high for a couple of minutes. Add the onion and cook, stirring frequently, until medium-brown. Add the chicken livers and cook, stirring frequently for about 5 minutes. Add the white wine, capers, rosemary and salt and cook, uncovered for 10 miutes, adding a little extra wine if the mixture becomes too dry. Add fortified wine or Limoncello, and collk for an additional 3 minutes. Set aside to cool slightly.
3. Put the liver mixture in a food processor and blend in 3 2-second spurts. The mixtuure should be coarse, but not too coarse. Decant the liver mixture and put one heaping teaspoonful on each toast, and garnish with a flowered herb sprig. Serve immediately with a glass of Vino Nobile, Montepuulciano d'Abruuzzo or Ross de Montefalco.



Keywords
Italy
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