Chicken Liver Crostini

A classic appetizer in Italy is chicken liver crostini, served in homes as the perfect welcome antipasto with a glass of prosecco for hungry dinner party guests.

Chicken Liver Pate' Crostini
Crostini di Fegatini

Serves 4-6

4 tablespoons olive oil
1/2 carrot, chopped
1/2 onion, chopped
1 celery stalk, chopped
6 chicken livers, trimmed
6 tablespoons red wine vinegar
scant 1/4 cup dry white wine
1-2 egg yolks
juice of 1 lemon, strained
2 sage leaves chopped
2 juniper berries (optional)
4-6 whole-wheat bread slices, toasted
salt & pepper

Heat the olive oil in a skillet. Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes until . Dip the chicken livers into the vinegar, pat dry with paper towels and add to skillet. Pour in the wine and season with salt & pepper. Cook, stirring frequently, until browned on the outside. Remove the chicken livers from the skillet and chop finely, then return them to the skillet and cook for 2 minutes more. Beat together the egg yolks and lemon juice in a bowl. Remove the skillet from the heat and stir in the egg yolk mixture. Spread on slices of lightly toasted bread.
Serve immediately.


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