Crostini Alla Chiantigiana by brianjwood

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Crostini Alla Chiantigiana
Submitted by brianjwood on August 19, 2002 at 6:31 am

DESCRIPTION
Crostini alla Chiantigiana

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Crostini alla Chiantigiana (Chicken Liver Crostini)

4 Tbs(60 ml) extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 celery stick, finely chopped
1/2 carrot, finely chopped
8oz(225 g) chicken livers, cleaned and chopped
1/4C(60 ml) dry white wine or water
1tsp(5 ml) tomato paste
Salt and freshly ground pepper to taste
2Tbs(30 ml) butter
1Tbs(15 ml) capers, rinsed and finely chopped
2 canned anchovies, rinsed and finely chopped
Italian or French bread, sliced and toasted

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. Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes
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