Crostini Toscane II

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Red onion - thinly sliced (medium)
1 lb	454g / 16oz	Rabbit livers
2 tablespoons	30ml	Capers - rinsed, drained
2		Anchovy fillets - rinsed, patted dry
1 tablespoon	15ml	Hot red pepper flakes
1 cup	237ml	Dry red wine
		Salt - to taste
		Freshly-ground black pepper - to taste
12		Italian peasant bread, cut 3/4" thick

Recipe Instructions

Preheat the grill or broiler.

In a 10- to 12-inch saute pan, heat the olive oil slowly over medium heat. Add the onion and cook slowly until soft but not brown, about 10 minutes. Add the livers, capers, anchovies and red pepper flakes and cook until lightly browned, about 8 minutes. Add the wine and cook until only 3 to 4 tablespoons of liquid remain, about 8 minutes.

Transfer the liver mixture to a food processor and pulse on and off until blended but still lumpy -- it should not be smooth like a puree. Season to taste with salt and pepper and remove to a small mixing bowl.

Grill or toast the bread on both sides and spread each piece with 1 heaping tablespoon of the liver mixture. Divide among 6 to 8 plates and serve immediately.

This recipe yields 6 to 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B11) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.