Another recipe that we like by Chef Vitaly Paley, who transforms the Jewish staple into a rich Italian pate by flavoring chopped chicken livers with briny capers, salty anchovies and the sweet Tuscan wine vin santo. I never thought I would like anything other than the "Jewish Chopped Liver" but we served this for some doctors, social workers and directors of nursing from other homes in the Florida area and it was very delicious BUT I prefer the other! ;) The chopped liver can be tightly covered with plastic wrap pressed with plastic wrap pressed to the surface and refrigerated overnight. Let return to room temperature before serving. The crostini can be stored in in an airtight container for up to 2 days. UPDATE: You can add 1/4 cup of brandy in place of the vin santo and it changes the taste a bit :) - very smooth!
My Private Note
Units: US | Metric
- 1 large baguette, sliced on the diagonal 1/4 inch thick
- 3 tablespoons extra virgin olive oil, plus more for brushing
- 1/2 lb chicken liver, trimmed
- salt & freshly ground black pepper
- 4 large sage leaves, chopped
- 2 medium shallots, very finely chopped
- 2 garlic cloves, minced
- 2 anchovy fillets, chopped
- 1/3 cup vin santo or 1/3 cup dry marsala
- 2 tablespoons drained capers, 1 tablespoon chopped
- 1 hard-cooked egg, coarsely grated
- 1Preheat the oven to 350°F.
- 2Brush both sides of the baguette slices with olive oil and arrange them on a large rimmed baking sheet.
- 3Bake the crostini for 12 minutes, or until crisp and golden. Let cool.
- 4In a large skillet, heat the 3 tablespoons of olive oil.
- 5Add the chicken livers, season with salt and pepper and cook over moderately high heat until browned on the bottom, 1 minute.
- 6Turn the livers.
- 7Add the sage, shallots, garlic and anchovies and cook over moderate heat, stirring occasionally, until the shallots are softened, 3 minutes.
- 8Add the vin santo and the 1 tablespoon of whole capers and cook until the wine has reduced by half, about 3 minutes.
- 9Transfer the liver mixture to a food processor and pulse until coarsely chopped.
- 10Scrape the chopped liver into a crock or serving bowl.
- 11Fold in the egg and season with salt and pepper.
- 12Sprinkle the chopped capers on top and serve at room temperature with the crostini.
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Nutritional Facts for Roman-Style Chopped Chicken Liver Crostini
Serving Size: 1 (59 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 248.3
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 1.7 g
- Cholesterol 125.4 mg
- Sodium 474.1 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 1.7 g
- Sugars 0.2 g
- Protein 11.0 g
The following items or measurements are not included: