Free Recipe Chicken Liver Crostini 2
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Chicken Liver Crostini 2 Recipe
1-1/2 lb Chicken livers
2 tb Unsalted butter
1 Shallot; finely diced
3 Bay leaves
2 tb Capers; plus more
For garnish
1/3 c Marsala wine
1 Baguette; sliced
Olive oil; for brushing
Anchovy fillets; for garnish
Chicken Liver Crostini 2 Preparation
Clean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside. Place butter in large saute pan over medium heat. Add shallot and bay leaves, and cook until shallot is translucent. Increase heat to high; add livers and capers, and cook until liver centers are pink, 3 to 4 minutes. Using a slotted spoon, transfer livers to a plate. Reserving liquid in pan, add marsala wine. Using a wooden spoon, scrape up any brown bits. Reduce liquid by half, about 3 minutes. Remove bay leaves; transfer pan to a heat-proof surface to cool, about 1 hour. Place livers and liquid in a food processor; puree until smooth. Transfer to a covered container; chill. When ready to serve, brush bread slices with olive oil; toast. Garnish spread with additional capers and anchovy fillets; serve toasts on the side. Serves 12 to 14. Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 197 Calories (kcal); 5g Total Fat; (24% calories from fat); 14g Protein; 22g Carbohydrate; 254mg Cholesterol; 289mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 12
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