Crostini di fegato
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Ingridients

1 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

Preparation

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.
Refrigerate the pate for half hour it will allow the flavors to combine. Now in another sauce pan reduce the chicken demi glace with the glass of the dry Marsala wine at 50% of his original liquid until rich a syrup and velvety reduction. Sliced the baguette bread and lightly toasted in a preheat oven at 350 degrees for 5 minutes with the high fan on. Remove the "crostini" let rich room temperature and with a small spread knife cover with the chicken liver pate on the toasted "crostini"; garnished with the capers and place in the middle of your serving plate with the nice Marsala wine reduction. This Dish is a typical tradition of the Tuscan holiday using during Christmas and Easter celebration of the Italian families.



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