Chicken Liver Crostini

A community recipe by Juls1981

Not tested or verified by Nigella.com

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Introduction

These are the appetizers that should be done for great occasions and holidays. When granny was a child, these crostini were made during threshing days, when the farmyard was crowded with people, men were working in the fields and women were cooking for them.

Ingredients

Serves: Serve 10

Metric Cups

chicken liver
400 grams red onions
½ carrot
½ celery
½ capers
3 tablespoons leeks
½ fresh sage (the white part)
5 fresh rosemary
1 sprig bay leaf
1 butter
50 grams water
50 millilitres anchovy paste
salt

chicken liver
14⅛ ounces red onions
½ carrot
½ celery
½ capers
3 tablespoons leeks
½ fresh sage (the white part)
5 fresh rosemary
1 sprig bay leaf
1 butter
1¾ ounces water
2 fluid ounces anchovy paste
salt

Method

Chicken Liver Crostini is a community recipe submitted by Juls1981 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rinse chicken livers and put them in a saucepan with the other ingredients (onion, carrot, celery, cappers, leek, sage, rosmary, bay leave, butter), coarsely chopped.
Season livers with salt: use a very tiny pinch of salt, because the tastiness is due to anchovy paste, that you are going to add at the very end.
Stir frequently and let cook for about 35 minutes, adding once in a while some tablespoon of water: livers should remain soft and wet.
When livers are done, put all the ingredients in a food processor or use a mill to have a pate. This sauce is good when it remains rough, not too velvety: it should keep its rustic character!
At the very end, add little by little some anchovy paste and whip with some butter, tasting each time to find the right tastiness.

Rinse chicken livers and put them in a saucepan with the other ingredients (onion, carrot, celery, cappers, leek, sage, rosmary, bay leave, butter), coarsely chopped.
Season livers with salt: use a very tiny pinch of salt, because the tastiness is due to anchovy paste, that you are going to add at the very end.
Stir frequently and let cook for about 35 minutes, adding once in a while some tablespoon of water: livers should remain soft and wet.
When livers are done, put all the ingredients in a food processor or use a mill to have a pate. This sauce is good when it remains rough, not too velvety: it should keep its rustic character!
At the very end, add little by little some anchovy paste and whip with some butter, tasting each time to find the right tastiness.

Additional Information

You can make it the previous day: when it's time to serve it, heat the sauce, adding some butter or chicken broth. It is delicious spread on a toasted slice of tuscan bread: you can soak the slices of bread with chicken broth, butter them or use them as they are... the point is to use the pate still hot and steaming.