serves 6
1/2 lb chicken livers
1/2 lb ground beef
1/2 cup Olive’s Oil
8 sage leaves
1 small carrot
1 red onion
scant 1/4 cup Vin Santo (or broth, or water)
3 Tbs capers, packed under salt,
and rinsed in several changes of fresh water
3 anchovies, cleaned, bones removed
bread (Tuscan salt free bread or a hearty, country-style bread)
chicken broth
All chopping for this recipe can be done with the traditional mezzaluna, a
double-handled half moon shaped blade, or, taking advantage of modern
technology, in a food processor, being careful not to overdo it as the livers in
particular will quickly turn into a paste.
Wash and clean the livers discarding any discolored areas, and brown in a
sauté pan with 1 or 2 Tbs of Olive’s Oil. When the livers are browned but
not yet cooked through, remove from the pan and chop finely.
Finely chop the carrot and onion and add to the sauté pan with the sage
leaves and the rest of the Olive’s Oil. Sauté over medium heat until the
onion is translucent but not brown; remove the sage.
Add the chopped livers and ground meat to the onion mixture, mix well
and cook over medium heat until the meats are well browned, stirring often.
Pour the Vin Santo or broth over the meat, and cook off over high heat.
Chop the capers finely, and when the alcohol from the Vin Santo has cooked
off, or the broth has reduced, add the capers and stir to mix, cooking briefly
over low to medium heat.
Very finely chop the prepared anchovies, even making a paste in order to
distributes their flavor more evenly.
Remove the pan from the heat, add the anchovies and mix well. At this
point, test for seasoning, if necessary adding salt, and additional oil to create
a creamy mixture.
Slice the bread into pieces about 1/4 inch thick and more or less 2 inches
square. Toast the bread and then dip one side quickly in warm broth. Spread
the meat mixture onto the side of the bread that was not dipped in broth.
Garnish each crostino with capers or tiny onions if you wish, serve warm. |
