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Chicken Liver Crostini
Makes 8
Ingredients
40g butter
200g chicken livers, cleaned and quartered
8 sage leaves
1 tablespoon red-wine vinegar
1 tablespoon tiny capers
3 anchovy fillets chopped
2 tablespoons freshly chopped flat-leaf parsley
8 slices breadstick
extra virgin olive oil
1 clove garlic
Method
Preheat oven to 200 C. Melt the butter in a frying pan and fry the liver with the sage for a few minutes - the liver should still be pink inside. Add the vinegar, capers, anchovies and parsley and increase the heat and reduce the liquid. Blend the mixture in a food processor until finely chopped.
Brush one side of the breadsticks with olive oil, crisp these on a baking tray in the oven. Rub a cut clove of garlic over the warm crostini, pile on the liver mixture and serve immediately. |
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