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