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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 tbsp. virgin olive oil
1 md. red onion, cut into 1/8-inch dice
1 tbsp. capers
2 tbsp. anchovy paste or
4 anchovy fillets, rinsed and patted dry
1/2 cup dry red wine, such as Chianti
2 tbsp. tomato paste
1 tbsp. balsamic vinegar
1/2 lb. chicken livers
8 slices Italian peasant bread, 1-inch thick
Salt, to taste
Freshly ground black pepper, to taste
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Directions:
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In a 12-inch skillet, heat 3 tbsp. olive oil until smoking over medium heat. Add onion, capers, anchovy paste and cook until golden brown, 8 to 10 minutes. Add chicken livers and stir until lightly browned, 4 to 5 minutes. Add wine, tomato paste and balsamic vinegar and bring to boil. Lower heat and simmer 15 minutes. Season with salt and pepper.
Place mixture in food processor and pulse 5 or 6 times until chopped but not paste-like (there should be some lumps). Remove from processor and set aside.
Toast bread under broiler and spread liver mixture over one side of each piece and serve.
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Antipasto servings.
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