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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1996665/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Creamy pesto with prosciutto dippers
Barely any more effort than opening a bag of crisps - and your party guests will be so much more impressed with this
11
ratings
Crushed broad bean & mint bruschetta
Step into summer with this light and lovely seasonal recipe
8
ratings
Get the free BBC Good Food app
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
