Chicken Levers on Toast
Chicken livers on toast: Crostini are small pieces of toast with a savory topping. In Italy, this is a popular antipasto dish. (See details chicken recipes)
I recommended a price view on amazon products.
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- 225 g/8 oz fresh or frozen chicken livers
- 4 fresh sage leaves, finely chopped or 1 tsp dried, crumbled sage
- 2 tbsp white wine
- 2 tbsp lemon juice
- salt and pepper
- 4 slices ciabatta or other Italian bread wedges of lemon, to garnish
- Heat the olive oil in a frying pan (skillet) and cook the garlic for 1 minute.
- Rinse and roughly chop the chicken livers, using a sharp knife.
- Add the chicken liver to the frying pan (skillet) together with the white wine and lemon juice.
- Cook for 3-4 minutes or until the juices from the chicken liver run clear.
- Stir in the sage and season to taste with salt and pepper.
- Under a preheated grill (broiler), toast the bread for 2 minutes on both sides or until golden brown.
- Spoon the hot chicken livers on top of the toasted bread and serve garnished with a wedge of lemon.
The overcooked liver is dry and tasteless. Cook the chopped liver for only 3-4 minutes -it should be soft and tender.
- Another way to make crostini is to slice a crusty loaf or a French loaf into small rounds or squares. Heat the olive oil in a frying pan (skillet) and fry the slices of bread until golden brown and crisp on both sides.
- Remove the Crostini from the pan with a perforated spoon and leave to drain on paper towels. Top with the chicken livers.