Toasts with chicken livers (Crostini con Fegatini)

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Cooking time: Less than 60 minutes

Cuisine: Italian

Serves: 6

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Photography: Tanya Zouev

By Recipe Suzanne Gibbs

Ingredients

2 tablespoons extra virgin olive oil
30g butter
1 small onion, finely chopped
6 sage leaves, finely chopped
500g chicken livers, trimmed of sinew
2 anchovies
1 tablespoon capers, rinsed, plus extra to garnish
¼ cup (60ml) dry white wine
1 tablespoon brandy
¼ cup (60ml) chicken stock
18 thin slices ciabatta, toasted
Chopped parsley, to garnish

Preparation method

1. Heat oil and butter in a large frying pan on low. Sauté onion and sage for 5 minutes, until soft.

2. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 minutes, until just starting to brown. Add wine and brandy and simmer for 5 minutes, until liquid has evaporated.

3. Add stock and simmer for another 4 minutes. Remove from heat and cool slightly. Process chicken liver mixture briefly in a food processor.

4. Spread on toasts while still warm and arrange on a serving platter. Garnish with extra capers and parsley.

Tips: Chicken livers are available in Coles Supermarkets, often with lamb's fry, you may need to ask for it.

In pictures: best Italian recipes

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