Author Notes
In Tuscany, this dish is often made with duck or goose liver, chicken liver is easier to find with little change of flavor —Chuck48
Ingredients
-
3 tablespoons
extra-virgin olive oil
-
1
medium red onion, finely diced
-
8 ounces
chicken livers
-
1 tablespoon
salt-packed capers, rinsed and drained
-
4
salted anchovy fillets, well-rinsed and patted dry and roughly chopped
-
2 tablespoons
tomato paste
-
1/2 cup
dry red wine
-
salt and pepper to taste
-
12
slices of rustic country bread, toasted
Directions
-
In a large sauté pan, over medium heat, heat the olive oil.
Add diced onion. cook until soft, but not brown.
-
Add chicken livers, capers and anchovies. Cook until lightly browned.
-
Add the wine, tomato paste and simmer until reduced to almost dry.
-
Pulse the mixture into a food processor until blended but still lumpy -- it should NOT be smooth like a puree.
-
Season to taste with salt and pepper and remove to a small mixing bowl.
-
spread each piece of toasted bread with 1 heaping tablespoon of the liver mixture.
See what other Food52ers are saying.