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virgin olive oil red onion capers anchovy paste anchovy red wine tomato paste balsamic vinegar chicken livers Italian peasant bread salt freshly ground black pepper
Viewed: 46 - Published at: 8 years agoIngredients
- 3 tbsp. virgin olive oil
- 1 md. red onion, cut into 1/8-inch dice
- 1 tbsp. capers
- 2 tbsp. anchovy paste
- 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
Method
- 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.
