Vin Santo Chicken Liver Crostini
Vin Santo Chicken Liver Crostini
Jewish chopped liver calls for hard-boiled eggs, which are replaced with delicous Vin Santo in this easy recipe.
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Servings
6
Ingredients
- 1 1/4 pound organic chicken liver
- 1 onion, finely chopped
- 5 tablespoon extra-virgin olive oil
- 1 cup vin santo
- 2 tablespoon salted capers
- 4 anchovies
- 1 cup chicken stock
- 1/3 stick of butter
- slat and pepper, to taste
- country loaf bread
Directions
- Remove the filaments or "stringy" parts of the chicken liver. Rinse the chicken liver and dry it. Cook onion on the stove over a medium flame with the olive oil until translucent. Add the chicken liver; stir it slowly to cook on the outside. Add the Vin Santo and cook for about 15 minutes. Rinse the salted capers. Cut the anchovies into small pieces.
- Pour the capers, anchovies, and contents of the pan in the food processor and pulse about 4 times until it is chunky and not full of liquid. Put back onto the stove over a medium-low flame. Add a cup of chicken broth and stir. Add salt and pepper and slowly stir. Taste for seasoning. Add ⅓ stick of butter and stir in until it becomes a nice paste.
- Cut bread into ½-inch pieces. Toast in the broiler for 1-2 minutes on each side. Remove from the broiler. Take each piece of bread and dip 1 side into the chicken broth. Add the chicken liver purée to the side of the bread that has been dipped in chicken broth.