Adapted from Martha
- 1 pound chicken livers*
- Fine sea salt
- Freshly ground pepper
- 2 tablespoons all-purpose flour
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup chopped red onion
- 6 anchovy fillets, chopped
- 2-3 tablespoons chopped fresh sage
- 2 tablespoons salted capers, rinsed, drained, and placed in vinegar to cover
- 1 tablespoon chopped garlic, plus 1 whole clove
- 2-3 pinches crushed red-pepper flakes
- 3/4 cup Vin Santo or dry Marsala***
- 1 medium tomato, very finely chopped (optional)
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 slices thick Italian or French bread, toasted (optional)
* We used pork liver for a dinner at River Run Farm & Pottery, which was delicious. It’s recommended frequently that pork and beef liver be washed and soaked in milk for at least 2 hours before cooking.
- Wash chicken livers under cold running water. Dry well, and season with salt and pepper. Dust chicken livers with flour; set aside.
- In a large nonstick saute pan, combine olive oil, onion, sage, chopped garlic, red-pepper flakes, capers, and anchovies. Cook over medium heat, stirring frequently, for 3 minutes.
- Add chicken livers, one piece at a time. Cook, covered, until evenly browned, about 3 minutes on each side.
- Add Vin Santo, scraping the brown bits from the bottom of the saute pan. Cook until the wine has reduced by half, 2 to 3 minutes.
- Stir in tomato, and cook, stirring occasionally, about 6 minutes. (The dish should be slightly soupy. If it starts to become dry, add a little water.) Remove the saute pan from the heat, and stir in parsley.
- Cut the livers into bite sized pieces.****
- Rub the toasts with the whole garlic clove. Drizzle with olive oil, and season with black pepper.** Spoon the livers over the toasts, and serve immediately.
** Put chopped garlic in the 3 tbsp of olive oil before you start. Then you can just brush on the garlic olive oil and avoid the extra step.
***Marsala can be a bit sweet for this. If you have kids, they will probably love it, but next time I will try something else. Mario Batali has a similar recipe and he uses Chianti which sounds good. Also, Madeira might be nice.
****I cut the pork liver into almost bite sized strips and they were too big. Try 1-1/12 inch pieces and cut the toasts into manageable pieces as well. Or, you can mince or puree the entire mixture, which would make a great hors d’ouvre spread on mini-crostini.
Serves 4 as a main course, 20-30 app / hor douevres servings