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Chicken Liver Crostini - Crostini alla Chiantigiana
Superb Pate recipe that will show your taste buds what they were missing
4.67
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Course:
Pate, Sandwiches, Snacks
Cuisine:
Italian
Keyword:
Chicken, Dips/Spreads
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
people
Calories:
168
kcal
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Ingredients
Metric
Imperial
1
clove
garlic
finely chopped
8
oz
chicken livers
cleaned and chopped, 225 g
2
whole
anchovies
finely chopped
1
small
onion
finely chopped
1/2
rib
celery
finely chopped
1/2
large
carrot
finely chopped
1
tbsp
capers
finely chopped, 15 ml
2
tbsp
butter
30 ml
4
tbsp
Extra Virgin olive oil
60 ml
1/4
cup
dry white wine
60 ml
1
tsp
tomato paste
5 ml
bagette
sliced and toasted
Salt
to taste
ground pepper
to taste
Instructions
Heat the olive oil in a saucepan over moderate heat and saute the onion, garlic, celery, and carrot until tender, about 10 minutes.
Add the chicken livers and cook until they are no longer pink, about 3 minutes.
Add the wine, tomato paste, salt, and pepper and simmer until most of the liquid has evaporated, about 5 minutes.
Remove from the heat and stir in the butter, capers, and anchovies, stirring until the butter has melted.
The mixture may be served as is or pureed in an electric food processor.
Spread over the toasted bread and serve immediately.
Nutrition
Calories:
168
kcal
|
Carbohydrates:
1
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.02
g
|
Cholesterol:
141
mg
|
Sodium:
102
mg
|
Potassium:
109
mg
|
Fiber:
0.1
g
|
Sugar:
0.2
g