How To make Crostini with Chicken Livers
2 tb Butter
Oil, olive 1 sm Onion, chopped
1 lg Garlic, clove, chopped
1/2 lb Liver, chicken, finely
chopped 1/2 c Wine, white
Salt Pepper 2 ts Parsley
2 1/2 oz Cream, heavy
1/2 c Gravy, brown, (veal stock
:
and herbs) 1 sm Bread, French, loaf cut
-- into 1/4-inch thick -- slices In a saute pan, put 1 tablespoon of butter, some olive oil, the onion and garlic. Saute lightly until the onion is transparent. Add chopped livers and saute well over high heat for about 3 minutes or less. Add white wine, salt, pepper, and parsley. As soon as wine has evaporated, add cream, 1 tablespoon butter, and the brown gravy, then bring to a boil, and simmer on low heat for about 1 minute. Slice French bread very thin (use day-old bread) then toast it on a baking pan in the oven for 1 minute at 400 F. Spread the liver mixture on the toasted bread to serve. Garnish with grated white truffle, sauteed mushrooms, or chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA
How To make Crostini with Chicken Livers's Videos
Chicken Liver Pate: POV Italian Cooking Episode 103
Chicken Liver Pate not be the most visually appealing dish, but your palette will thank you for the flavor punch from this dish! This recipe is surprisingly easy to make but big on taste. The richness of the chicken livers, the sweetness from the onion, the brightness from the lemon and the briny snap from the capers makes for an incredible combination.
I hope you enjoy the Chicken Liver Pate in episode 103 of POV Italian Cooking!
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How To Cook Chicken Livers (French style )
Join my online French cooking classes ????????: Chicken Liver Salad with Raspberry Dressing: This chicken liver salad has to be one of the most classic in french restaurants.
This recipe consist of a mix of a green leaves salad served with tomatoes, mushrooms, potatoes and croutons. the whole lot is then topped with pan fried chicken livers cooked in garlic and deglazed with Raspberry vinegar. The salad is then dressed with a Raspberry vinegar dressing.
Ingredients for 2 people:
2 handful of mixed salad leaves ( washed and trimmed)
6 chicken livers ( 3 per person)
1 garlic clove ( finely diced)
2 tablespoon of raspberry vinegar ( to deglaze)
5 cherry tomatoes cut in half
2 boiled potatoes (sliced or diced)
100 grams of button mushrooms
1 shallot
1 slice of bread diced and pan fried in oil ( croutons)
For the dressing:
1 pinch of salt and pepper
1 tablespoon of raspberry vinegar
1 teaspoon of dijon mustard
3 tablespoon of sunflower oil (you can also use vegetable oil)
Cooking the chicken livers: medium heat
**In the video I mention 10 minutes but I used large chicken liver**
However, cooking time varies depending on liver sizes. Generally you have to cook the livers 3 to 4 minutes on each side (to get a pink/ rose color) cooked them longer if you like them well done.
Be careful if you cook the livers too much they will become dry.
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Silky Smooth Chicken Liver Pate | Easy Appetizer Recipe
This silky smooth Chicken Liver Pate is the perfect appetizer to kick off the new year! Made with simple ingredients and steps, this Chicken Liver Pate will impress with ease.
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Tuscan Crostini
A video recipe on how to make tuscan crostini.....no extra talk just the real thing!
Tuscan Liver Pate Crostini Videorecipe from www santacristina1946 it
Ingredients:
250gr. (1/2 lb.) chicken livers and hearts
1/2 medium size white onion, finely chopped
2 anchovies, boned and chopped, or 1 tbsp anchovy paste
2 tbsp capers, chopped
50gr. (2 oz.) butter
2 tbsp extra virgin olive oil
3 tbsp dry white wine
freshly ground black pepper
salt to taste
1 frusta, bread for crostini, or other loaf such as French bread
Soak the livers and hearts in a bowl of cold water with 1/2 cup of vinegar for at least 1/2 hour. Drain and rinse them under cold running water, then separately chop the livers and hearts.
Heat the oil in a pan and sauté the onion and the hearts for 15 minutes. Turn the heat up, add the livers and brown them. Pour in the wine and let the alcohol evaporate, reduce the heat and cook uncovered for 20 minutes, adding water or stock, if necessary.
Remove the pan from heat, add the anchovies and let them dissolve into the mixture. Add the capers, vinegar, salt, pepper and butter, then blend in a food processor.
To serve, spread the pate on slices of toasted bread.
This is a common recipe for crostini toscani. The original recipe includes veal spleen, which makes the pate darker in color. One can also sprinkle the crostini with vinsanto or marsala wine, or add tomato sauce or leftover ragù, or even herbs like sage, rosemary or bay leaves to the mixture. Depending on individual tastes and tradition, celery, carrots and garlic can also be added to the pate.
Chicken Liver Pate alla Toscana | Everyday Gourmet S11 Ep54
As seen on Everyday Gourmet.