Crostini di Fegatini di Pollo (chicken liver crostini)
Luca Corazzina, 312 Chicago
Chicago, IL
Chef's Recipe
Entree
Autumn
1 lb. chicken livers
½ pint milk2 oz all purpose flour
2 T vegetable oil
3 shallots, peeled and chopped
3 - 4 garlic gloves, peeled and chopped (reserve 1 tsp)
2 oz Shiraz wine (such as 2006 Mad Hatter)
1oz Italian parsley, chopped (reserve a pinch)
4 crispy bread slices (either toasted or grilled with olive oil)
2 oz wild mushrooms
1 oz goat cheese
1. Clean the chicken livers, removing all excess fat and soak the livers in milk for about 20 minutes. Drain and dry them on a paper towel; season with salt and pepper and lightly dredge in flour.
2. Add oil to sauté pan and place over medium heat. Cook livers for four minutes per side or until brown. Add the shallots and garlic and cook, stirring occasionally for a couple minutes and then add wine. Stir to mix and add in parsley. Remove from pan and cool.
3. Place chicken livers in a food processor and pulse until they are the consistency of a pate; reserve. Sauté the mushrooms with remaining garlic and parsley.
Spread chicken liver on toasted bread, add mushrooms and sprinkle with goat cheese. Buon Appetito !