in Italy

Crostini with chicken, anchovies and liver

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Ingredients for 4 servings:

  • 250 g chicken liver(s)
  • 2 anchovy fillets
  • 2 tbsp parsley, chopped
  • 125 ml wine, white, semi-dry
  • 2 shallots
  • White bread sticks
  • 50 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter, fry the chopped shallots and chicken livers on all sides. Pour in the white wine—preferably too sweet rather than too tart. Add the parsley. Simmer gently for 15 minutes. Transfer to a bowl, add the anchovies, and finely chop with a hand blender, adding a little more wine if necessary. Spread on toasted slices of white bread. The chicken liver paste will keep in the refrigerator for a day and can be prepared in advance.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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