Crostini di Fegatini
Source: Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook
- 1/2 lb chicken livers
- 2 tbs extra-virgin olive oil
- 1/2 small garlic clove, minced
- 2 tbs flat-leaf parsley, minced
- 2 anchovy fillets (optional)
- 1/3 c vin santo or amontillado or oloroso sherry
- 2 tbs chicken stock or water
- 1 tbs capers, coarsely chopped
- juice of 1/2 lemon
- salt and black pepper to taste
- about 12 1/2-inch slices of baguette, or other bread
Pick over chicken livers, removing tough bits of fiber. Rinse in colander, pat dry, and set aside.
Heat oil in skillet on low, and sauté onion, garlic, and half of the parsley, until onion is very soft. Add anchovy fillets (if using) and mash into oil.
Raise heat to medium-high, push onions to side of pan, and add livers in the middle. Toss to brown them quickly, chopping them coarsely with wooden spoon. When rosy color is gone, add wine and stock, lower heat to medium, and cook for another 15 minutes, continuing to break up livers, until liquid is absorbed or evaporated. (For a smoother texture, use a food processor.) Add capers, lemon juice, and remaining parsley. Check seasoning.
Serve on toasted baguette slices.