Tuscan Chicken Liver Crostini
Recipe: #11428
December 07, 2013
Categories: Appetizers, Christmas, Easter Game/Sports Day, New Years, Oven Bake, more
"This recipe was part of a collection found in a Wall Street Journal article about fish sauce. The recipe was provided by Andrea Nguyen. We love pate, and this sounds like something that is equally scrumptious!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (232.6 g)
- Calories 507.8
- Total Fat - 27.7 g
- Saturated Fat - 7 g
- Cholesterol - 151.8 mg
- Sodium - 487.3 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 3.9 g
- Sugars - 5.7 g
- Protein - 18.8 g
- Calcium - 247.1 mg
- Iron - 5.1 mg
- Vitamin C - 34.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Use a paring knife to remove membranes holding liver lobes together. Wash and pat dry with paper towel, then cut livers into 1-inch chunks. Use a chef's knife to chop coarsely, or place in a mini food processor and pulse 10-12 times. Transfer to a bowl and stir in 1 tablespoon parsley. Set aside near stove.
Step 2
In a small skillet over medium heat, melt butter. Lower heat slightly, add liver mixture and cook, stirring, until the liver darkens slightly, about 1 minute.
Step 3
Season with fish sauce and pepper, then sprinkle on flour. Stir to combine then add broth or water. Cook, stirring constantly, as mixture bubbles and eventually thickens, about 3 minutes.
Step 4
Remove from heat and stir in lemon juice and half of zest. Set aside, partially covered, to cool.
Step 5
Meanwhile, preheat oven to 350 degrees and position a rack in the middle. Place bread slices on a baking sheet and brush with the olive oil. Bake about 15 minutes, or until crisp and golden in spots.
Step 6
To serve, spread liver mixture over crostini. Garnish with remaining parsley and lemon zest. Cut each crostino in half on the diagonal, if desired.
Tips
No special items needed.
0 Reviews
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