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Name: Chicken Liver Crostini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 tb Chicken stock (fresh or canned); 1 Onion finely chopped; 1/2 tb Capers drained and finely chopped; 12 Thin slices crusty white bread (12 to 18); Pepper; 300 g Chicken livers; 2 lg Sprig fresh rosemary; 100 g Unsalted butter chilled; 2 lg Anchovy fillets finely chopped; Sea salt and freshly ground pepper; 2 tb Extra Virgin Olive Oil; 2 tb Dry white wine; ; chopped

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INGREDIENTS

4 tb Chicken stock ; (fresh or canned)
1 Onion ; finely chopped
1/2 tb Capers ; drained and finely chopped
12 Thin slices crusty white bread ; (12 to 18)
Pepper
300 g Chicken livers
2 lg Sprig fresh rosemary
100 g Unsalted butter ; chilled
2 lg Anchovy fillets ; finely chopped
Sea salt and freshly ground pepper
2 tb Extra Virgin Olive Oil
2 tb Dry white wine
; chopped

Servings

INSTRUCTIONS

1 Wash and trim the chicken livers. Fry the onion gently in the oil for 5 minutes until soft but not coloured. Add the livers and one sprig of rosemary and cook gently, stirring from time to time, for approximately 8 mins until the livers are cooked through. 2 Add the wine and allow the alcohol to evaporate for 2-3 minutes. Discard the sprig of rosemary and coarsely process in a food processor. Be careful, this will only take seconds! 3 Return the puree to the pan. Add the anchovy fillets, capers and chicken stock and cook gently for 2-3 minutes. Check the seasoning, adding lots of black pepper but probably only a little salt, if any, due to the saltiness of the anchovies and capers. 4 Finally, stir in the butter. Keep the pate warm while you toast the slices of bread - if it splits or you like a smoother pate, simply blend again briefly in the food processor. 5 Spread the toasted bread with pate, arrange on a plate and garnish with the remaining sprig of rosemary. NOTES : Chef - Antonio Carluccio Recipe by: Food & Drink

NOTES

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Chicken Liver Crostini

4 tb Chicken stock (fresh or canned)
1 Onion finely chopped
1/2 tb Capers drained and finely chopped
12 Thin slices crusty white bread (12 to 18)
 Pepper
300 g Chicken livers
2 lg Sprig fresh rosemary
100 g Unsalted butter chilled
2 lg Anchovy fillets finely chopped
 Sea salt and freshly ground pepper
2 tb Extra Virgin Olive Oil
2 tb Dry white wine
 ; chopped

1 Wash and trim the chicken livers. Fry the onion gently in the oil  for 5    minutes until soft but not coloured. Add the livers and one sprig of  rosemary and cook gently, stirring from time to time, for  approximately 8 mins until the livers are cooked through.    2 Add the wine and allow the alcohol to evaporate for 2-3 minutes.  Discard the sprig of rosemary and coarsely process in a food  processor. Be careful, this will only take seconds!    3 Return the puree to the pan. Add the anchovy fillets, capers and  chicken stock and cook gently for 2-3 minutes. Check the seasoning,  adding lots of black pepper but probably only a little salt, if any,  due to the saltiness of the anchovies and capers.    4 Finally, stir in the butter. Keep the pate warm while you toast the  slices of bread - if it splits or you like a smoother pate, simply  blend again briefly in the food processor.    5 Spread the toasted bread with pate, arrange on a plate and garnish  with the remaining sprig of rosemary.        NOTES : Chef - Antonio Carluccio    Recipe by: Food & Drink

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Nutrition

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Serving Size: 1 Serving (251g)
Recipe Makes: 4

Calories: 574
Calories from Fat: 304 (53%)

Amt Per Serving		% DV

	Total Fat 33.8g	45 %
	Saturated Fat 15.7g	78 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 3.7g
Cholesterol 313.4mg		96 %
Sodium 743mg		26 %
Potassium 337.6mg		9 %
Total Carbohydrate 46.3g		14 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 43.8g
Protein 20.4g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 574

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