CROSTINI DI FEGATINI

CROSTINI DI FEGATINI (also called crostini Toscani, for four)

 Appetizers, toasts, crostini de fegatini 1  Appetizers, toasts, crostini de fegatini 2

3 tablespoons extra-virgin olive oil

1 small red onion cut into 1/8 inch dice

8 ounces chicken livers, rinsed and trimmed

2 tablespoons capers

3 anchovy fillets, preferably from salt-packed anchovies, soaked for 1 hour in milk if salt-packed

1 teaspoon hot red pepper flakes, or to taste

½ cup dry white wine

Kosher salt and freshly ground black pepper

twelve ¼ inch thick diagonal slices cut from a long, thin loaf of French bread, arranged in one layer on a baking sheet and toasted in the middle of a preheated 350* oven until golden and crisp, about 10 minutes


1. In a 10 to 12 inch saute pan, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add the livers, capers, anchovies and red pepper flakes and cook, stirring occasionally, until the livers are lightly browned, about 10 minutes. Add the wine and cook until it has evaporated, about 4 minutes.

2. Transfer the mixture to a food processor and pulse eight or nine times (quick 1 to 2 second blasts) just to a chunky puree, not until smooth. Season with salt and pepper and transfer to a bowl. (This keeps well, tightly covered, in the refrigerator for up to 4 days.)

adapted from Mario Batali, Italian Grill

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