Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into 1/8-inch dice
- 1 tablespoon salt packed capers, rinsed and drained
- 2 tablespoons anchovy paste, or 4 anchovy fillets, rinsed and patted dry
- 1/2 pound chicken livers
- 1/2 cup dry red wine, Chianti
- 2 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- Pinch chili flakes
- 1/4 bunch parsley leaves, chopped
- 8 (1-inch thick) slices Italian peasant bread
Directions
In a 12-inch skillet, heat 3 tablespoons olive oil over medium heat until just smoking. Add the onion, capers, and anchovy paste, and cook until the mixture is golden brown, about 8 to 10 minutes. Add the chicken livers and stir until lightly browned, about 4 to 5 minutes. Add the wine and balsamic vinegar. Bring the mixture to a boil. Lower the heat and let the mixture simmer for 15 minutes. Season, to taste, with salt and pepper. Remove from the heat.
Using a potato masher, mash the mixture so that it is lumpy. Stir in the chili flakes and parsley.
Toast the bread until golden brown and place on serving plates. Spread equal amounts of the liver mixture over 1 side of each piece of bread and serve immediately.
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By sunnyb12_5688747
south yarmouth, MA
on January 23, 2007
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Made this recipe for the first time last week, my wife and I both loved it, a friend stopped by, raved about it, it is now in our permanent collection, thanks again Mario
By manuel.perello_...
Montreal
on October 05, 2004
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I tried this recipe tonight and it was great, if you like liver. I used anchovy filets as opposed to the paste Mario used but it didn't seem to make a difference. The bread I used was the crustiest baguette that was available and that worked fine.
I cooked it for myself tonight (to test the recipe and as I sat to eat a neighbor stopped in. He said he wasn't hungry because he'd just eaten but he took one piece to be polite. When he left, he asked if he could take some home for a snack later. Guess it was good...If I were cooking for people i'd be sure to check with them if liver was ok and/or I would serve it as one of several appetizers.
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