MEMBER RECIPE
Chicken Liver Crostini Recipe
A totally Italian antipasta is Crostini – toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must!
Normally I am not a big fan of liver, but this recipe comes out delicious.
INGREDIENTS
- 2 tablespoons olive oil
- 1 carrot, chopped
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 6 chicken livers, trimmed
- 3 tablespoons red wine vinegar
- scant 1/2 cup dry white wine
- 2 egg yolks
- juice of 1 lemon, strained
- 4-6 whole-wheat bread slices, lightly toasted
- salt & pepper
INSTRUCTIONS
- Heat the olive oil in a skillet.
- Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes.
- Dip the chicken livers into the vinegar, pat dry with paper towels and add to skilled.
- Pour in the wine and season with salt & pepper. Cook, stirring frequently, until browned.
- Remove the chicken livers from the skillet and chop finely, then return them to the skillet and cook for 2 minutes more.
- Beat together the egg yolks and lemon juice in a bowl. Remove the skillet from the heat and stir in the egg yolk mixture.
- Spread on slices of lightly toasted bread.
Serve immediately.
Member recipes are not tested by the CHOW food team.
