MAKES ABOUT 12 CROSTINI, SERVING 6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 cup finely chopped shallots
  • 3 tablespoons drained tiny capers in brine
  • 6 fresh sage leaves, chopped
  • 12 ounces chicken livers, trimmed of fat and membranes, halved
  • ½ cup dry Marsala
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 12 slices Italian baguette, grilled or toasted
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Lidia’s Mastering the Art of Italian Cuisine

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Directions

To a large skillet over low heat, add the olive oil and the shallots, and cook, stirring occasionally, until the shallots are softened but not browned, about 5 minutes.

Increase heat to medium high, and add the capers and sage. Once they begin sizzling, add the chicken livers. Toss and cook until browned, about 3 to 4 minutes; then add the Marsala. Season with the salt, and cook until the Marsala is reduced by half, about 3 to 4 minutes. Whisk in the butter, remove from heat, and let cool.

When the chicken livers have cooled, purée the mixture in a food processor until almost smooth (a few chunks are okay). Spread on the grilled or toasted bread, and serve.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

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