Recipe courtesy of Martha Stewart
1 hr 25 min
15 min
12 to 14 servings



Clean livers of excess fat and blood vessels. Rinse under cold water, pat dry with a paper towel, and set aside.

Place butter in a large saute pan set 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. Cook until liquid is reduced by half, about 3 minutes.

Remove bay leaves; transfer pan to a heatproof surface to cool, about 1 hour. Place livers and liquid in the bowl of a food processor, puree until smooth. Transfer to a covered container; chill. When ready to serve, brush bread slices with olive oil, and toast. Garnish spread with additional capers and anchovy fillets; serve toasted crostini on the side.


Chicken Liver Mousse

Recipe courtesy of Nancy Fuller

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Fried Chicken

Recipe courtesy of Bobby Flay

Lemon Chicken

Recipe courtesy of Rachael Ray

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking