Crostini Toscani
(Chicken Liver Crostini)
“ These simple and delicious crostini are almost always part of an antipasto misto in the winemaking regions of Toscana—-often served with slices of salami or the local prosciutto, or pickled vegetables. The real zinger here sis the use of anchovies and capers for the saline component. As for people who claim to dislike anchovies, do not feel obligated to disclose their presence.”
—Mario Batali (from Molto Italiano)
Ingredients:
• 3 tbsp EXTRA-VIRGIN OLIVE OIL
• 1 medium RED ONION
• 1 tbsp CAPERS
• 2 tbsp ANCHOVY PASTE or 4 ANCHOVY FILETS, rinsed and patted dry
• 8 ounces CHICKEN LIVERS, rinsed and patted dry
• ½ cup DRY RED WINE
• 2 tbsp TOMATO PASTE
• SALT and freshly ground BLACK PEPPER
• Eight 1-inch-thick slices of ITALIAN PEASANT BREAD
Procedure
1. In a 10- to 12-inch sauté pan, heat the olive oil over medium heat until smoking. Add the onion, capers, and anchovy paste (or anchovies) and cook the onion until golden brown, 8 to 10 minutes.
2. Add the chicken livers and cook, stirring, until lightly browned, 4 to 5 minutes. Add the wine and tomato paste and bring to a boil. Lower the heat and simmer for 15 minutes. Season to taste with salt and pepper.
3. Transfer the chicken livers to a food processor and pulse for 5 or 6 times, until chopped to a chunky puree. Transfer to a bowl.
4. Meanwhile, preheat the broiler. Toast the bread, turning once, until golden brown. Spread the liver mixture over the toasts and serve immediately.
Makes 4 Servings
IWM Recommendation:
Querciabella Camartina
This recipe is printed with the express permission
of Mario Batali and Harpers Collins Publishers Inc. No part of this recipe may be used or reproduced
in any manner whatsoever without written permission.
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