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Chicken Liver Spread

Flavor.of.Europe's picture
Ingredients
  Olive oil 2 Tablespoon
  Butter 1 Ounce (25 Gram / 2 Tablespoon)
  Onion 1 Small, peeled, finely chopped
  Chicken livers 1⁄2 Pound, cleaned and chopped (250 Gram)
  Sage leaves 3 , chopped
  Capers 1 1⁄2 Tablespoon
  Anchovy fillets, 3 , chopped
  Salt To Taste
  Black pepper To Taste
  Butter 1 Tablespoon
  Crostini 20 (Small Thick Rounds Of Bread)
Directions

Melt oil and butter in a frying pan, and saute onion until soft and golden.
Add chopped liver and sage leaves, and fry gently until liver is cooked, about 15 min.
Remove from heat, and add capers and chopped anchovy fillets.
Pass mixture through a food mill, or processor, and add enough butter to make a creamy paste.
Season.
Toast the crostini lightly on one side, then spread the paste on to the untoasted side.
Cook over open fire or put into a hot oven briefly.
Serve hot as an antipasto.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Toasted
Ingredient: 
Chicken

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