Ingridients1 lb of chicken liver
1 large yellow onion
3 ounces of capers
2 each of preserve anchovies under sea salt
8 ounces of unsalted butter
1 shot glass of brandy or cognac
1 each Baguette bread
1 glass of dry marsala wine
8 ounces of chicken demiglace
Sea salt and white ground pepper
Chicken Liver Crostini
Chopped the large onions and then let it sweat with 4 ounces of butter in a sauce pan, add the wash, clean chicken liver into it and start braising until all the water from the liver will be evaporate and the bottom of the pan start the caramelize from the onion and liver juices. At this point add the washed anchovies and the capers, deg-laze with the brandy let evaporate and flame out the alcohol, then remove from the flame and let it sit cover until rich room temperature. Put everything in the food processor and blended with the rest of the butter; until a smooth pate' consistency and texture.
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