Crostini Toscane

Recipe Ingredients

3 tablespoons	45ml	Virgin olive oil
1 tablespoon	15ml	Red onion - cut 1/8" dice (medium)
1 tablespoon	15ml	Capers
2 tablespoons	30ml	Anchovy paste
		= (or 4 anchovy fillets, rinsed and
		Patted dry)
1/2 lb	227g / 8oz	Chicken livers
1/2 cup	118ml	Dry red wine
		= (such as Chianti)
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Italian peasant bread, 1" thick

Recipe Instructions

In a 12-inch skillet, heat 3 tablespoons olive oil until smoking over medium heat. Add onion, capers, anchovy paste and cook until golden brown, about 8 to 10 minutes.

Add chicken livers and stir until lightly browned, about 4 to 5 minutes. Add wine, tomato paste and balsamic vinegar and bring to boil. Lower heat and simmer 15 minutes. Season with salt and pepper.

Place mixture in food processor and pulse 5 or 6 times until chopped but not paste-like (there should be some lumps). Remove from processor and set aside.

Toast bread under broiler and spread liver mixture over one side of each piece and serve.

This recipe yields 4 antipasto servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5651) - from the TV FOOD NETWORK

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