TUSCAN CHICKEN-LIVER CROSTINI
Provided by Nancy Harmon Jenkins
Categories lunch, weekday, appetizer
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN-LIVER CROSTINI
Provided by Toni Oltranti
Categories Chicken Appetizer Quick & Easy Family Reunion Boil Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (antipasto) servings
Number Of Ingredients 10
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.
ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI
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!
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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!.
Nutrition Facts : Calories 248.3, Fat 8.9, SaturatedFat 1.7, Cholesterol 125.5, Sodium 474.2, Carbohydrate 30.3, Fiber 1.8, Sugar 0.2, Protein 11
CHICKEN-LIVER CROSTINI
Gather around the table for a sumptuous dinner, Italian style.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 11
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
Provided by Peggy Markel
Categories Bread Condiment/Spread Chicken Poultry Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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.
CHICKEN LIVER CROSTINI
Provided by Barbara Kafka
Categories quick, appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram, TransFat 0 grams
More about "tuscan chicken liver crostini recipes"
CHICKEN LIVER PATE - TUSCAN CROSTINI - INSIDE THE RUSTIC …
From insidetherustickitchen.com
5/5 (5)Total Time 25 minsCategory AppetizerCalories 939 per serving
- Roughly chop the livers and add them to a frying pan with 1 tablespoon of olive oil, chopped parsley, sage, capers, anchovies and a minced garlic clove.
- Add the liver mixture to a food processor and add 1 tablespoon of vin santo with the motor running, continue to blitz the liver into a smooth paste.
TUSCAN CHICKEN LIVER CROSTINI RECIPE - ORGANIC TUSCANY
From organictuscany.org
Servings 8Estimated Reading Time 1 minCategory Appetizers
CROSTINI DI FEGATINI (TUSCAN CHICKEN LIVER CROSTINI)
From memoriediangelina.com
Reviews 1Estimated Reading Time 7 minsServings 4-6Total Time 30 mins
ITALIAN CHICKEN LIVER CROSTINI RECIPE | EAT SMARTER USA
From eatsmarter.com
TUSCAN CHICKEN LIVER CROSTINI RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CREAMY TUSCAN CHICKEN LIVER PATE BRUSCHETTA WITH FIG JAM
From italianfoodforever.com
CROSTINI DI FEGATINI – TUSCAN CHRISTMAS CHICKEN LIVER PATE
From honestcooking.com
TUSCAN CROSTINI NERI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TUSCAN CHICKEN LIVER CROSTINI RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CHICKEN LIVER CROSTINI RECIPE - EGI MACCIONI | FOOD & WINE
From foodandwine.com
VIN SANTO CHICKEN LIVER CROSTINI RECIPE - TUSCAN ANTIPASTI
From tuscanynowandmore.com
CROSTINI NERI - THE ORIGINAL TUSCAN RECIPE - PAOLA'S DIARY
From passepartout-homes.com
10 BEST CHICKEN CROSTINI RECIPES | YUMMLY
From yummly.com
TUSCAN-STYLE CHICKEN LIVER PâTé - LA CUCINA ITALIANA
From lacucinaitaliana.com
TUSCAN CHICKEN LIVER CROSTINI WITH ROSEMARY AND ANCHOVY (CROSTINI …
From gourmettraveller.com.au
TYPICAL TUSCAN RECIPE:CROUTONS WITH MEAT AND CHICKEN LIVERS, …
From tuscanychic.com
CROSTINI DI FEGATINI DI POLLO (CROSTINI WITH CHICKEN LIVER PâTé)
From casamiatours.com
TUSCAN CROSTINI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TUSCAN CHICKEN LIVER CROSTINI - ITALIAN NOTES
From italiannotes.com
CROSTINI TOSCANI | TRADITIONAL APPETIZER FROM TUSCANY, ITALY
From tasteatlas.com
CHICKEN LIVER CROSTINI | RICETTA TIPICHE TOSCANA - CORTONAWEB
From cortonaweb.net
TUSCAN CHICKEN CROSTINI - SIMPLE, SASSY AND SCRUMPTIOUS
From simplesassyscrumptious.com
TUSCAN RECIPES THAT WILL TRANSPORT YOU TO CHIANTI | MARTHA STEWART
From marthastewart.com
CROSTINI NERI, CHICKEN LIVER SPREAD | VISIT TUSCANY
From visittuscany.com
TUSCAN CHICKEN LIVER CROSTINI - MEDITERRANEAN RECIPES
From fooddiez.com
I CROSTINI NERI, TUSCAN CHICKEN LIVER CROSTINI - JULS' KITCHEN
From en.julskitchen.com
"CROSTINI AI FEGATINI" CROUTONS WITH CHICKEN LIVER SAUCE
From torciano.com
TUSCAN CHICKEN LIVER CROSTINI (CROSTINI DI FEGATINI) RECIPE ON FOOD52
From food52.com
ROMAN-STYLE CHOPPED CHICKEN LIVER CROSTINI RECIPE - FOOD AND …
From foodandwine.com
TUSCAN CHICKEN LIVER PATE - BIG TONI'S ITALIAN
From bigtonisitalian.com
CHICKEN LIVER PâTé CROSTINI | RICARDO
From ricardocuisine.com
LITTLE TOASTS WITH CHICKEN LIVER SPREAD / CROSTINI NERI
From ciaoitalia.com
CHICKEN LIVER CROSTINI - FINE DINING LOVERS
From finedininglovers.com
TUSCAN LIVER PATE CROSTINI - SANTA CRISTINA
From santacristina.wine
CHICKEN LIVER CROSTINI RECIPE - TRADITIONAL ITALIAN FOOD
From food52.com
CHICKEN-LIVER CROSTINI - APPETIZERS - NEW YORK MAGAZINE
From nymag.com
CROSTINI WITH CHICKEN LIVER AND ONIONS - FINE DINING LOVERS
From finedininglovers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love