Roman Style Chopped Chicken Liver Crostini Recipes

CHICKEN LIVER CROSTINI

Steps:

• Pat dry 1 pound chicken livers and season with salt and pepper. Cook in a skillet with 3 tablespoons chicken fat or olive oil, turning, 7 minutes; transfer to a food processor. Add 2 more tablespoons fat, 1 chopped onion and some fresh thyme to the pan and cook 8 minutes. Stir in 1/4 cup sherry and boil 1 minute; add to the processor along with 1 cup crushed saltines, 1 hard-boiled egg and 2 tablespoons fresh parsley. Pulse; season with salt and cayenne. Chill, then spread on crostini. Top with hard-boiled egg and radish slices.

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

CHICKEN LIVER CROSTINI

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork, about 3 minutes. Increase heat to medium-high. Add chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates, about 3 minutes. Add chicken broth and sage. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork, about 10 minutes. Cool slightly.
• Transfer mixture to processor. Using on/off turns, process just until livers are coarsely pureed. Mix in lemon peel. Season pâté to taste with salt and pepper.
• Preheat oven to 350°F. Arrange bread slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake until crisp and golden, about 15 minutes. (Pâté and toasts can be made 1 day ahead. Cover; chill pâté. Cool toasts; store airtight at room temperature.) Spread p•t over toasts. Arrange toasts on platter.

ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI

Steps:

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

TUSCAN CHICKEN-LIVER CROSTINI

Steps:

• Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
• Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
• Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
• Serve with the sliced bread, either plain or toasted.

CHICKEN-LIVER CROSTINI

Steps:

• Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
• Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.

CHICKEN LIVER CROSTINI

Steps:

• Preheat the oven to 350 degrees. Place the bread slices on a baking sheet, and lightly brush top of each with some of the olive oil. Bake until the edges are a light brown and the centers are crisp, about 10 minutes.
• While the crostini bake, place the parsley in a food processor, and process until finely chopped. Transfer to a small bowl, and set aside.
• Place the livers, 1/4 cup olive oil and garlic in a 2 1/2-quart casserole with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power microwave oven for 2 minutes. Stir well, re-cover, and cook for 1 minute.
• Remove from the oven and uncover. Scrape the mixture into a food processor. Add the anchovies, and process until smooth. Taste, and add salt, pepper and gin.
• Spread 1 rounded tablespoon of the chicken-liver mixture on each of the crostini. Sprinkle the tops with the reserved parsley or sage.

CHICKEN-LIVER CROSTINI

Steps:

• Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes. Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 teaspoon salt. Cook until livers are just cooked through, 5 to 7 minutes more. Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
• Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.