Crostini di fegato di pollo (chicken liver toasts)
Authentic Italian nibbles of homemade chicken liver paté atop crispy toasts set off by capers and cornichons
Difficulty and servings
SERVES 4 as a starter or snack
Preparation and cooking times
Ready in 15 mins
- Clean the chicken livers. Heat 2 tbsp of oil in a frying pan. Add the garlic, then the livers and cook, turning occasionally, for 3-4 minutes until the garlic is golden and the livers are cooked.
- Put the livers and juice in a glass jug. Use the marsala to deglaze the pan and add that to the jug with the cornichon, anchovies and capers. Use a hand-blender to blitz to a rough purée. Season. Eat warm with extra capers.
PER SERVING
381 kcalories, protein 19g, carbohydrate 53g, fat 9 g, saturated fat 1.5g, fibre 2.5g, salt 2.1 g
Recipe from olive magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1996665/
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Ingredients
- 200g chicken livers
- olive oil
- 1 garlic clove , finely chopped
- 50ml medium-dry marsala
- 1 cornichon , chopped
- 4 anchovy fillets
- 4 rounded tsp capers
- 10 slices Tuscan bread , either toasted or fried
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Difficulty and servings
SERVES 4 as a starter or snack
Preparation and cooking times
Ready in 15 mins
Ingredients
- 200g chicken livers
- olive oil
- 1 garlic clove , finely chopped
- 50ml medium-dry marsala
- 1 cornichon , chopped
- 4 anchovy fillets
- 4 rounded tsp capers
- 10 slices Tuscan bread , either toasted or fried
PER SERVING
381 kcalories, protein 19g, carbohydrate 53g, fat 9 g, saturated fat 1.5g, fibre 2.5g, salt 2.1 g
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