4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[The Dogmother]

Crostini, Degli'Innocenti style!

 

7 tablespoons extra-virgin olive oil

1 small onion, finely chopped

4 anchovy fillets

1 garlic clove, minced

12 ounces free range chicken livers (gall bladders and nasty bits removed)

1/3 cup dry white wine or sherry vinegar

2 teaspoons chopped fresh sage

1 teaspoon of capers

 

1/2 teaspoon finely grated lemon peel

 

 

1 Ciabbata loaf, sliced into 1/3-inch-thick rounds

 

Heat 4 tablespoons oil in heavy large skillet/frying pan. Add onion, anchovies and garlic. Sauté until onion is tender but not brown, mashing anchovies with fork. Turn up the heat and add the chicken livers and sauté until brown, about 4 minutes. Add wine and cook until most of liquid evaporates. Simmer until chicken livers are cooked through and liquid is reduced by half, breaking up livers with fork into a sort of mince texture, about 10 minutes. Cool slightly.

 

Mix in lemon peel. Season mixture to taste with salt and pepper.

 

Arrange Ciabatta slices on 2 baking sheets. Lightly brush bread with remaining 3 tablespoons oil. Bake in the oven until crisp.

 

Spread the chicken liver mixture over toasts. Arrange toasts on platter.

[hillfamily]

that looks very yummy Clare......will add it to my list of things to bake when I've finished my diet :D

[The Dogmother]

You could have it on crisp bread Pam and it wouldn't be too fatttening at all.

[Melanie]

This recipe sounds great and I would love to try it, but don't know where I can buy free range chicken livers. I live near Ashford in Kent - any ideas?

[The Dogmother]

If you have a farm near you supplying free range chicken meat, then ask them to keep some liver for you. I get mine from a stall at the farmers' market.

[chickencam]

If you have a Waitrose locally they sell freerange chicken livers