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Crostini

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Ingredients
  Chicken livers 6 Ounce
  Onion 1
  Butter 2 Tablespoon
  Marsala 2 Tablespoon
  Capers 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Black olives 4 Ounce
  Garlic 1 Clove (5 gm)
  Anchovy fillets 2
  Olive oil 5 Tablespoon
  Parsley 1 Tablespoon, chopped
  Black pepper 1⁄4 Teaspoon
  Sugar 1 Pinch
  French bread 1⁄2 Pound (Baguette)
Directions

For the liver pate wash the chicken livers in cold water and dry.
Peel and dice the onions.
Heat the butter and saute the onion until golden brown.
Add the livers and saute on all sides, remove and chop.
Deglaze the pan with the Marsala and add to the liver.
Chop the capers and add to the liver with the salt and pepper.
To make the olive paste, pit and dice the olives.
Peel the onion and the garlic clove.
Chop the onion.
Coarsely chop the garlic and crush well with the anchovies and the capers.
Mix the anchovy paste with the olives and the onion.
Mix in 1 tablespoon of the olive oil and the parsley.
Season the mixture with the pepper and the sugar.
Cut the bread in 16 equal slices.
Heat the remaining olive oil in a pan and fry the bread on both sides til golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Fried
Dish: 
Bread
Ingredient: 
Chicken
Interest: 
Quick

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2048 Calories from Fat 1153

% Daily Value*

Total Fat 132 g203%

Saturated Fat 29.7 g148.3%

Trans Fat 0.1 g

Cholesterol 663.7 mg221.2%

Sodium 4641.9 mg193.4%

Total Carbohydrates 158 g52.8%

Dietary Fiber 9 g36.1%

Sugars 12.5 g

Protein 62 g123.7%

Vitamin A 417.3% Vitamin C 106%

Calcium 28.8% Iron 144.4%

*Based on a 2000 Calorie diet

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Crostini Recipe