A totally Italian antipasta is Crostini - toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must!
Normally I am not a big fan of liver, but this recipe comes out delicious.
Serves 4-6
2 tablespoons olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery stalk, chopped
6 chicken livers, trimmed
3 tablespoons red wine vinegar
scant 1/2 cup dry white wine
2 egg yolks
juice of 1 lemon, strained
4-6 whole-wheat bread slices, lightly toasted
salt & pepper
Heat the olive oil in a skillet. Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes. Dip the chicken livers into the vinegar, pat dry with paper towels and add to skilled. Pour in the wine and season with salt & pepper. Cook, stirring frequently, until browned. Remove the chicken livers from the skillet and chop finely, then return them to the skillet and cook for 2 minutes more. Beat together the egg yolks and lemon juice in a bowl. Remove the skillet from the heat and stir in the egg yolk mixture. Spread on slices of lightly toasted bread.
Serve immediately.
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